recipe of the week - Low-Carb Beef Chilli
- Time: 20-25 mins
- Serves - 4
Why should I cook this meal tonight?
- Taste - 10/10
- Immunity booster - 10/10
- Anti-inflammatory - 10/10
- Prep time - 8/10
- Batch cook - 10/10
- Post Workout - 7/10
Ingredients:
- 800g Lean (15%) Beef Mince (organic/grass-fed)
- 1 tin kidney beans
- 1 1/2 Tins Chopped Tomatoes
- 1 1/2 Onions
- 3 Garlic Gloves
- Chilli to taste
- 1 Red Pepper
- 300g Mushrooms
- Beef Stock Kallo – 1.5 cubes
- 1 tbsp coconut oil
- 250ml red wine (optional)
- 1 tbsp Yeo Valley Organic Yoghurt/Sour Cream
Method:
- Fry the Beef in 1 tbsp Coconut oil for 2-3 mins.
- Add Onion/Garlic/Chilli.
- Add Veg and Kidney Beans.
- Stir in the chopped Tomatoes, Beef stock and a splash red wine (optional).
- Let it simmer for 10 mins and add little Tomato purée to thicken, if needed.
- Serve each portion with a tbsp of Yoghurt/Sour Cream.
Macro’s
- Carbohydrate 15%
- Protein 35%
- Fat 50%