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CHILLI CON CARNE

SERVES: 4-5

INGREDIENTS:
  • 500g Beef Mince
  • 1 Medium Carrot - Grated
  • 1 Red Pepper - Diced
  • 3 Spring Onions - Green ends only, sliced
  • 200g tinned Chickpeas – Rinsed & drained
  • Mug of Coffee (decaf if preferred)
  • 1 tbsp Oil
  • 25g PANTORI Chilli Spice Blend
  • 1 Jar Passata
  • Salt & Pepper to taste

    • *Ensure the Passatta doesn't contain Onion & Garlic*

    METHOD
    1. In a large sauce pan brown the mince over a medium-high heat.
    2. Add the vegetables and sweat on a medium heat for 10 minutes, stir regularly.
    3. Add the spice blend and stir to coat the mixture.
    4. Pour in the coffee and passata, stir and turn the heat to low and simmer for 30-40 minutes uncovered, stirring occasionally.
    5. Drain and rinse the chickpeas, add into the chilli and simmer for 10 minutes.
    6. Serve with rice or your favourite Low FODMAP accompaniments.
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