Chilli Con Carne

1 onion, diced
2 cloves garlic, roughly chopped
1 red capsicum, diced,
1 green capsicum, diced
1 tblsp Extra Virgin Olive Oil (EVOO)
500g lean mince beef (organic if possible)
400g red kidney beans (salt reduced)
1 tbslp ground cumin
1 tblsp ground paprika
½ tblsp ground cayenne pepper
400g chopped tomatoes
1 tblsp tomato paste
Natural yoghurt (to serve)

Dice onion, garlic and capsicums;
Add 1//2 tblsp EVOO and onions to a wok, stir fry for 2 minutes;
Add the garlic and capsicum and stir fry for a further 5 minutes;
Once capsicums are softened, remove from wok and set aside;
Add 1/2 tblsp EVOO and mince beef to the wok, break with a spatula and cook through,
Add the capsicum, onions and garlic back to the wok with the beef and add remaining ingredients;
Cook over a low heat for a further 5 minutes;
Serve with natural yoghurt and the side of your choice (goes well with brown rice or toasted wholemeal pita bread).

Enjoy and remember to #organictransformations so I can see your wonderful, nourishing re-creations!

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