Pork Chilli Con Carne
A juicy pork mince chilli that will warm your bones.
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chilli flakes
- ¼ teaspoon cumin
- 300 grams pork mince at least 10% fat
- 1 white onion
- 250 grams kidney beans (one can)
- 4 tablespoon tomato puree
- 230 ml water
- 1 tablespoon chicken bouillon
- 1 tablespoon coconut oil
- 1 tablespoon coriander
- ½ lime
Heat the oil and fry the onion until softened.
Add the pork mince and once it is just about browned, stir through the spices.
Add the kidney beans and allow them to warm through.
Stir in the tomato paste and stock.
Bring to the boil before turning down the heat and simmering to allow the liquid to cook off and flavours to combine.
Leave for 45 minutes before allowing to stand for 5 minutes, then serve garnished with fresh coriander and a squeeze of lime.
Calories: 219kcalCarbohydrates: 13gProtein: 13gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 36mgSodium: 46mgPotassium: 397mgFiber: 4gSugar: 2gVitamin A: 98IUVitamin C: 5mgCalcium: 29mgIron: 2mg