Recipes Chilli Con Carne 29 March 2017 Studio Pilates Calories Per Serve: 281 Time To Prepare: 20-30 minutes Serves: 4 Ingredients: 1 onion, finely diced 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 large grated carrot 2 sticks sliced celery 250 g lean mince (beef, chicken, game meat are all great) 1 red capsicum, chopped 2 tablespoons tomato paste 400 g tomato puree 400 g cooked red kidney or adzuki beans, drained 125 g cherry tomato, halved 100 g baby spinach leaves 1 avocado, chopped 1 bunch coriander, chopped 1 lime Chopped red chilli to taste Directions: Sauté the onion carrot and celery for 3 minutes until softened. Add the spices and mince and cook through for 5 minutes until the mince is browned. Add the capsicum, tomato paste, tomato puree and beans. Pour over 2 cups of water. Simmer over a low medium heat for 30 minutes until thick. Season with ground pepper and a little salt add cherry tomato. Fold in spinach and coriander just before serving. Spoon into bowls, top with chilli to taste, avocado and a squeeze of lime. Enjoy by itself or with a side of steamed green vegetables, brown rice or quinoa. Recipe adapted from Teresa Cutter The Healthy Chef Serving Suggestions: Stuff the Chilli Con Carne into lettuce cups for something a little different. Notes: Vegetarians can use extra beans and lentils in place of the meat. Chopped Tempeh is also a great addition in place of the beef. Nutrition Per Serve: Protein: 23 g Kilojoules: 1180 Calories: 281