A firm favorite and absolute classic is a Friday night Chili, right? Here’s our take, no need for ready made seasoning packets – Guessing you’ve got half of these spices in your cupboard already! You can also make it veggie too by swapping out the beef for lentils.
This is a great weekend recipe; cook it up during the day, let it sit and simply re-heat for when the ‘hangry’ troops are ready! You’ll have them happy and satisfied in no time!
When using Purition for weight loss or weight management, it’s important that you eat a good home cooked meal that compliments your new healthy eating plan and maximizes your potential for losing the most body fat in the shortest time.
Ensure your plate consists of protein, healthy fats and lots of non-starchy vegetables.
Beef Chili with Cauliflower rice – You will need…
For the Chili:
1 tbsp Coconut oil/ olive oil
1 Onion, chopped
1lb Beef/Turkey or 400g Lentils
1 Garlic Cloves, grated
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Cayenne pepper
1 ½ tbsp Tomato puree
1 Beef or Vegetable Stock cube
1 can Kidney beans, drained and rinsed
Salt to taste
Water to cover and simmer
For the Cauli rice:
1 cauliflower, coarsely grated by hand or in a food processor
2-4 tbsp water
Salt and pepper, to taste
1 To make the Chili:
Take a large frying pan/ wok and gently fry the chopped onion until soft (takes about 8-10 minutes, over a medium heat), after 8-10 minutes add the tomato puree and grated garlic, mix through and cook out for a few minutes. Remove from pan and place to the side until needed.
2 Turn up the heat a little (now medium to high), and brown the beef mince. Reduce the heat (to medium), add the spices, the onion, garlic and tomato mix and stir well. Add kidney beans (and lentils) and cover all ingredients with water. Crumble in a stock cube. Bring to the boil, then reduce to a simmer. Let it cook for at least 20-30 minutes to allow all flavours to combine. Gets better the longer you cook it for (also great the next day!).
Remove the leaves and the tough end of the stalk. Coarsely grate by hand or in the food processor into rice sized pieces.
4 Add to a frying pan with a dash of olive oil/ coconut oil and 2-4 tbsp water, and allow to steam for 3-4 minutes until tender. Strain. Add salt and pepper to taste.
Pile up the Cauliflower rice and top with Chili
Optional serving ideas:
Serve with lime or lemon wedges, whichever you have to hand
Sliced Avocado (if you have some that need using up) or a tbsp of guacamole
Sliced Jalapeno’s, for an extra kick
Fresh Coriander leaves
1 tbsp sour cream
Subs or Cheats:
Sub onions for leeks
Sub beef mince for turkey mince or a veggie alternative like lentils
Sub beef mince for beef blade and cook low and slow until it falls apart
Sub kidney beans for frozen peas, if you don’t have any
No cauliflower? Sub it for broccoli rice instead… made in the same way… get those greens in!
Cheat use ready chopped frozen onions
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