Chilli with Greek Yoghurt, Salsa and Coriander

 

Chilli is an excellent comfort food – hot, spicy, flavoursome and just right for a cold autumn evening. The red kidney beans do have carbs but they are also a source of protein and resistant starch (the stuff your gut biome loves but which can also have interesting wind effects!) and chilli wouldn't be chilli without them.

You can use any kind of mince for the chilli – beef is traditional but I often use turkey mince. To make it vegetarian, you could use a good quality vegetarian mince but you will need more fat to replace the fat in the meat – add extra olive oil or butter to get the unctuousness of a good chilli.

I like to serve the chilli with salsa and Greek yoghurt – I love the coolness contrasting with the spiciness of the chilli. I rarely want anything else to go with this but you could serve keto flatbread instead of rice.

 

Ingredients

 

450g quality mince

1 medium sized onion, peeled and sliced

1 big clove of garlic, peeled and crushed

½ green pepper, chopped

1-3 red chillies – depending on how hot you like it-  finely chopped -

1 400g tin chopped tomatoes

100ml good quality stock

75ml red wine (optional) – mine tends not to make it into the chilli :)

A couple of good shakes of chipotle chilli tabasco (optional)

2 tsp cumin seeds

1 tsp ground coriander

2-3 tblsp olive oil

1 tblsp almond or coconut flour

150g red kidney beans, soaked and cooked; or 1 tin red kidney beans

Salt and black pepper to taste

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To make

Heat the olive oil in a large pan and add the cumin seeds.

When the oil is hot, add the onion, garlic, pepper and chillies and cook gently for about 8 minutes until the vegetables are soft.

Add the ground coriander and cook for another minute.

Add the mince and cook until it is beginning to colour, stirring to make sure it's all covered in the savoury mixture

Add the almond or coconut flour and stir in, then add the tomatoes, stock, wine, Tabasco (if using) and bring to a simmer, stirring to mix everything together.

Add the red kidney beans, stir and leave to simmer for about 30 minutes or until the chilli is thick and rich. If you want it even richer, or if you're using a vegetarian mince, add a knob of butter and stir in about 5 minutes before serving.

Season to taste serve with Greek yoghurt and salsa

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