This week, fill your home with the warm aroma of spices. Today’s episode of the SIBO Cooking Show with Rebecca Coomes is a veritable thrill as she takes you through her crowd-pleasing chilli con carne. Make it tonight and watch your family come back for more of this SIBO-friendly favourite.
Not only is this hearty chilli comforting and easy to make, it’s chock full of fresh vegetables and delicious flavours. You’ll love the way the cool, creamy guacamole balances the spicy chilli, while the splash of citrus brings even more depth to the dish. Lentils are a filling addition to the meal, with a tonne of nutritional benefits like protein, magnesium, and folate.
However, if you can’t tolerate lentils just yet, this dish still works well without them. We love using organic vegetables wherever possible, and nothing beats fresh produce from our friends at Organic Angels.
This classic dish always goes down well with a group or, if you’re less inclined to share, it packs a punch for your office lunch. During the week, we love to make a big batch of chilli because it’s perfect for dinner that night, and it also freezes like a dream for next week. That is if you have any left to save. You can find the recipe below, and many more, in SIBO Family Favourites, which is available now.
1 tbs tallow
1 leek, chopped
1 red capsicum, chopped
1 red chilli, finely diced
500g beef mince
1 tbs ground cumin
1 tbs ground coriander
1 tbs ground smoked paprika
½ - 1 tsp hot chilli powder, depending on how hot you like it
1 x 400g tin tomatoes
1 cup beef stock
1 x 400g tin brown lentils, drained and rinsed
3 tbs tomato paste
1 tsp salt
1 tsp pepper
12 jalapeno slices, free from sugar, drained
½ bunch fresh coriander, chopped
1 tbsp coriander, finely chopped
Salt and pepper to taste
Heat a large deep frying pan over a medium-high heat. Once hot, melt the tallow then add the leek, stirring until softened. Add the capsicum and chilli and cook for 2-3 minutes until softened. Add in the mince. Cook stirring constantly until the meat has browned and all the liquid has evaporated.
Add the cumin, coriander, smoked paprika and hot chilli powder. Add as much or as little hot chilli powder as you like. The more you add, the spicier the chilli will be. Stir for 1 minute then add the tinned tomatoes and beef stock. Reduce the heat and simmer uncovered for 30 minutes to evaporate the excess liquid and allow the flavours to develop. Stir through the lentils and tomato paste, then taste and season accordingly.
Meanwhile, make the guacamole. Scoop the avocado flesh into a bowl, discarding the stone. Mash until smooth. Add in the lime juice, salt, pepper and coriander, and stir until thoroughly incorporated.
To serve, divide the chilli evenly between four deep bowls. Top with a dollop of guacamole, slices of jalapenos and extra chopped coriander.
Note: If you can tolerate basmati rice, you may add ½ cup cooked basmati rice with your chilli. If you can’t tolerate lentils, omit them from the recipe. This will make the recipe suitable for G2.
To bulk cook this recipe, double the quantities of the ingredients. Once cooked, portion the chilli into
8 single serves and store in the freezer until required. This will keep in the freezer for up to 3 months.