Delicious chilli con carne with quinoa

A classic family favourite - succulent Northern Ireland Farm Quality Assured steak mince packed full of flavour, served with quinoa, tortilla chips and cool Greek yogurt.

Preparation

10 minutes

Cooking

20 minutes

Serves

4

Oven Temp

Grill

Ingredients
Ingredients for the quinoa
200g quinoa, rinsed
400ml vegetable stock

For the chilli con carne
1 tablespoon olive oil
1 red onion, finely sliced
300g of Northern Ireland Farm Quality Assured lean steak mince
2 garlic cloves, crushed
1 large red chilli, cut in half, seeds removed and roughly chopped
2 teaspoons chilli powder
1 red pepper, cut in half, seeds removed and roughly chopped
1 carrot, grated
1 courgette, grated
4 spring onions, sliced
400g tomato passata
200ml beef stock
400g can red kidney beans, drained and rinsed

To serve
200ml Greek-style yoghurt
100g tortilla chips, to serve
Method
Method for the quinoa 
Cook the quinoa while you prepare the chilli. Pour the vegetable stock into a large saucepan and bring to a boil. Tip the quinoa into the pan and cover with a lid, then reduce the temperature to the lowest setting and cook for 12 minutes or until all the liquid has been absorbed. Remove the saucepan from the heat, keep the lid on and allow the quinoa to steam for 5 minutes.

For the chilli con carne
Heat the olive oil in a large wide frying pan over a high heat and fry the red onion slices until soft, then add steak mince, crushed garlic, chopped chilli and chilli powder to the pan and continue to stir as the meat browns.
Stir in the chopped red pepper, grated carrot, courgette and half the sliced spring onions and cook for 5 minutes, then pour in the tomato passata and beef stock. Bring to a boil, then reduce to a moderate temperature and simmer for 5 minutes or until the sauce has thickened. Stir in the kidney beans and cook for a further minute.
Spoon the chilli into warm bowls with quinoa, top with yogurt, spring onions and serve with tortilla chips.


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