Gluten-Free Chilli Con Carne
This gluten-free chilli con carne is the ultimate comfort food, packed with flavourful spices! It’s the perfect choice for a hearty midweek dinner.
Servings: 4 servings
Calories: 426kcal
Ingredients
- 500 g beef mince
- 400 g chopped tomatoes tin of
- 400 g kidney beans tin of, drained and rinsed
- 2 tablespoon tomato puree
- 1 medium red pepper diced
- 1 medium onion diced
- 2 cloves garlic minced or finely chopped
- 200 ml gluten free beef stock I have used Knorr stock pot
- 2 squares dark chocolate at least 70% cocoa
Spice Blend
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon mild chilli powder
- ½ teaspoon cinnamon
Instructions
- Finely dice the onion and garlic. Dice the red pepper into bite-sized chunks.
- Heat a large saucepan over a medium-high heat. Add the beef mince and chopped onion and cook for 5 minutes until browned, breaking up any large chunks of meat with a wooden spoon.
- Drain any excess fat from the meat into a bowl.
- Add the garlic, red bell peppers & spices to the pan and cook for 3 minutes until the vegetables have softened and the spices have cooked out, stirring occasionally.
- Make up the beef stock and drain the kidney beans before rinsing them under the tap in a sieve.
- Add the chopped tomatoes, tomato puree, drained kidney beans, beef stock & dark chocolate to the pan. Stir to combine.
- Reduce heat to low and let the chilli simmer for about 25-30 minutes until it thickens slightly, stirring occasionally, ensuring it doesn’t stick to the pan.
- Taste and adjust seasoning with salt and pepper as needed.
- Once you have removed the pan from the heat, leave it to sit on the hob with the lid on for 10 minutes to really let the flavours infuse.
- Serve hot with optional toppings like grated cheese, sour cream, and chopped fresh coriander.
Notes
Tips & Tricks
- I wouldn’t advise skipping the dark chocolate, it may be small but it's mighty! The chocolate adds a slight sweetness and a real depth of flavour.
- If you can, make the chilli the day before. This will give it more time to allow the flavours to fuse together, but at the very least, leave the chilli with the lid on the pan for 10 minutes after removing it from the heat before serving.
- Simply serve alongside some rice or potato wedges and a dollop of sour cream.
- Top with some grated cheese, fresh chopped red chilli, sliced avocado, spring onion & fresh coriander for extra pizzaz!
- Make up some gluten-free nachos. Top gluten-free corn tortilla chips with salsa, guacamole, sour cream, and a huge dollop of the gluten-free chilli, then sprinkle over some grated cheese.
Nutrition
Calories: 426kcal | Carbohydrates: 38g | Protein: 39g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 466mg | Potassium: 1363mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1138IU | Vitamin C: 28mg | Calcium: 114mg | Iron: 10mg
