zuza zak's weeknight dinners: healthy chilli con carne recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often cheaper.

Start by heating olive oil in a deep pan.

Chop the onion and add it to the hot oil along with the minced beef.

Stir the beef and onion to ensure they brown on all sides.

Chop the leek and carrot; add them to the pan once the beef has browned.

Next, chop the celery and add it to the mixture.

Wash and chop three chilies, then add them in.

Add paprika for flavoring.

Add the chopped tomatoes to the pan.

Add a little water to the pan to account for the juice left in the tomatoes and cover it up to bring to a boil, which should take about 3 minutes.

While waiting for the chili to boil, start cooking the rice, which will take about 20 minutes.

Once the chili is bubbling, turn the heat down and chop the garlic into large slices; add it to the chili.

If you want extra heat, add a couple of whole chilies.

Add the red bell pepper to the chili.

Season with salt and pepper.

Cover the chili and let it cook for 5 minutes.

Check on the chili to ensure it's bubbling; stir occasionally to prevent sticking.

Drain all the beans and add them to the chili, including a bit of the sauce from the red kidney beans.

Let the chili cook for a little while longer until ready.

Check the taste and adjust seasoning if necessary, adding black pepper if needed.

Once the rice is done, turn off the heat and let it steam for a couple more minutes.

Make room in the middle of the rice and serve the chili in the center.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens