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  • Dinner
  • Foodforfriends
  • Cheese
  • Yogurt

Cheesy Chilli Con Carne

  • 60 min
  • 5 servings

CHILLI WITH CHEESE. FREEZE WITH EASE

The meat sauce used in this dish is super freezer-friendly, so it’s perfect for making in big batches. It means you can rustle up a tasty, nutritious dinner in minutes – even on those days when you’re too busy to cook.

Created by Cheese Up Your Life.

Preparation time: 10 mins | Total time: 60 mins

Step by Step (tick the boxes as you go)
  • 1 Heat a tablespoon of coconut oil in a large pan over a medium heat.
  • 2 Add the onions and cook for 5 minutes, until softened.
  • 3 Add the garlic, chilli and paprika and cook for 5 minutes, stirring frequently.
  • 4 Heat a tablespoon of olive oil in another large pan over a medium heat. Add the beef and cook for about 5 minutes, until golden brown. Use a slotted spoon to remove the cooked mince, discarding the fat in the pan.
  • 5 Place the cooked mince into the pan with the onions.
  • 6 Add the chopped tomatoes, cherry tomatoes, celery, peppers, stocks and tomato purée and stir well.
  • 7 Simmer, uncovered, for 30 minutes. Stir in the kidney beans and cook for 10 minutes.
  • 8 Meanwhile, mix the yogurt and chives in a medium bowl and set aside.
  • 9 When you are ready to serve, ladle the chilli into bowls and top each portion with a tablespoon of the yogurt, chives and cheese. Sprinkle over the coriander. Serve with brown rice.
Ingredients
  • Coconut oil
  • Olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, crushed
  • 1 chilli, finely chopped
  • 2 tsp paprika
  • 800g lean minced beef
  • 2 x 400g tins of chopped tomatoes
  • Handful of cherry tomatoes, halved
  • 2 celery sticks, finely chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 500ml beef stock
  • 5 tbsp tomato purée
  • 400g tin of kidney beans, drained and rinsed
  • Salt and pepper
  • 125g grated Cheddar cheese
  • 250g natural yogurt
  • Handful of chives, chopped
  • Handful of coriander leaves
  • Brown rice, to serve

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  • 120 min
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