Chili Con Carne.

For those who are wanting to cut down their meat intake this is a great recipe for you. You will not be able to tell that there is lentils in here which might be helpful for fussy family members. This makes quite a lot so you'll have leftovers for the next day too.



- 3-4 garlic cloves - finely diced

- 1 red onion - finely diced

- 1 small bunch of coriander - separate the leaves & stalks, finely dice the stalks (& roots if there are any, don't throw them away!)

- 1 carrot - small cubes (don't peel it!)

- 1 red capsicum - small cubes

- 500g grass fed beef mince

- 1/2 cup split red lentils

- 2 tsp paprika

- 2 tsp cumin

- 2 tsp garlic powder

- 2 tsp coriander powder

- Optional: 1-2 tsp dried chili flakes

- salt & pepper

- 400g tin chopped tomatoes

- Tomato tin filled with water or stock

- A big handful of spinach


- Add the garlic, onion, coriander stalks, carrot and capsicum to a large pot with extra virgin olive oil and sauté lightly

- Add in the mince & cook until all browned

- Add in the lentils, spices, salt & pepper and mix until well combined

- Add in the chopped tomatoes, fill the tin with water or stock and add that in too. Mix until well combined. Simmer on low for around 30 minutes or until the lentils are cooked through.

- When cooked, add in the spinach and stir through. Leave for a few minutes to wilt.

- Serve with rice and the parsley leaves.