Veggies con Carne
Print recipeMy variation on the classic: Chili con Carne. I use more vegetables in my chili and little spice, so my children can enjoy it too. By not heating the vegetables for too long, they keep a nice bite and you can sit down to eat sooner.
By adding the garlic at the end, it retains its health benefits.
Ingredients
- 300 g mince (any type)
- 1 pepper
- 1 courgette
- 1 pack of mushrooms
- 1 onion
- 1 tin of chopped tomatoes
- 2 tins of kidney beans (rinsed and drained)
- 1 small tin of tomato purée
- 2 cloves of garlic (pressed)
- 1 teaspoon cumin
- 1 teaspoon salt
- Handful of parsley (chopped)
- butter for frying
- Ground chilli pepper to taste
- pepper to taste
Method
- Chop the onion and fry in butter over medium heat in a large pan. After a few minutes, add the mince, salt, pepper and cumin. Fry for 5 minutes.
- Meanwhile, chop the pepper, courgette and mushrooms.
- Add the chopped tomatoes, tomato purée and all the vegetables to the pan, then simmer for 10 minutes.
- Add the beans and garlic, stir well and simmer for 5 minutes.
- Serve with chilli to taste and garnish with parsley.