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Pete’s Mexican Style Chilli

Pete’s Mexican Style Chilli

Seriously, this is AMAZING. It’s so tasty that after I eat it, I am actually speechless. My partner Pete is quite the dab hand in the kitchen and since I embarked on my journey to health, changing my diet and lifestyle and adopting a more plant, protein and fat based approach to the way I eat has been my official food tester. The bonus for him is that not only has he learned a new way to eat which is super tasty, he’s also lost a heap of weight as well!!

Every so often Pete announces that he’s ‘going to do a mince’ which is always super exciting as I get a night off, and at the same time I know this recipe is excellent for meal prep as we can get at least 3-4 decent sized meals from 1 night of cooking!

Some people may argue that this isn’t strictly low carb as we’ve included red kidney beans, however they are loaded with protein, they’re a great source of fibre and you only have a small amount with each serving, so it does nutritionally still work out really well – even for carb sensitive people like me. Red kidney beans are also loaded with B vitamins and apparently great for people with diabetes! (Read this article to find out more.) Anyway, give the recipe a try and let me know what you think!

Chilli

  • 500 grams beef mince
  • 1/2 brown onion, diced
  • 2 garlic cloves, diced
  • 2 tbsp olive or avocado oil
  • 1 tbsp ground cumin
  • 1 tbsp ground paprika
  • Salt and pepper
  • 1 tbsp oregano
  • 1/4 cup Worcestershire sauce
  • 2 tbsp Soy sauce
  • a couple of generous shakes of Tabasco sauce – depending on how hot your like it!
  • 2 x cans of red kidney beans, rinsed
  • 2 x cans of diced tomatoes in juice

Easy Chunky Salsa

  • 1 cup tomatoes, diced (we always use cherry tomatoes)
  • 1/2 red onion, diced
  • 1/4 cup jalapeño’s, diced

To serve

  • Lettuce greens
  • Grated cheese
  • Chipotle Tabasco sauce or regular Tabasco / hot sauce
  • Mayo or sour cream

To make the chilli

In a large pan, fry your onions in avocado oil and then add garlic. Brown slightly

Add mince and cook through

Add cumin, paprika, oregano, tabasco (if you like it), salt and pepper and combine

Pour in liquid ingredients: soy and Worcestershire sauce and mix through

Add in beans and tomatoes, mix through and leave to simmer for approximately 15 minutes

Taste the chilli. It should taste lovely and wholesome! Check to see if it needs a little more salt and pepper. On the plate, you’ll be balancing the flavour agains the cherry tomatoes which can be quite sweet, so ensure that the flavour is more on the savoury side.

Making the salsa

In a separate bowl, mix together diced cherry tomatoes, red onion and jalapeño’s and set aside. The longer you leave them, the tastier they get and you can keep any leftovers in the fridge. This salsa stores really well

Serving suggestion

Prep plates with salad greens

Add some of your finished chilli to each plate, add some grated cheese and layer with your cherry tomato salsa. You can also add guacamole, sour cream or chipotle and eat it as it is like a naked burrito or make some of my delicious low carb crackers which work out to be the best alternative to corn chips that I’ve ever tried!

Additional recipe idea: Here’s our sneaky food hack! If you love chipotle sauce, but don’t want to splash out on a whole other bottle of sauce that sits in the fridge, simply mix together some Chipotle Tabasco sauce with some mayo or sour cream! SO GOOD and more cost effective as well!!

Eat and enjoy! FYI: This will normally make 3 – 4 meals for Pete and I, so it’s a really economical dish too! Dish up the finished chilli into single serving sizes and store in the freezer for when you need it!

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