Chilli Con Carne with Soft Polenta

Name: Chilli Con Carne with Soft Polenta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 tsp olive oil; 1⁄2 brown onion, finely chopped; 1 garlic clove, crushed; 1⁄2 tsp chilli flakes; 200g beef mince; 1⁄2 tsp salt; 1 400g tin crushed tomatoes; 1 125g tin kidney beans, drained & rinsed; 50g polenta, soaked in 1/3 cup cold water for 10 minutes; 2 tbs Greek yoghurt (or dairy-free alternative); 1⁄4 avocado, sliced; 4 sprigs fresh coriander, leaves picked; 1 long red chilli, finely chopped, to serve

5 steps

Prep:5minCook:30min

Updated at: Wed, 16 Aug 2023 21:58:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories508.7 kcal (25%)

Total Fat25.7 g (37%)

Carbs44.9 g (17%)

Sugars11.9 g (13%)

Protein26.4 g (53%)

Sodium1152.2 mg (58%)

Fiber8.1 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 tspolive oil

0.5brown onion

finely chopped

1garlic clove

crushed

½ tspchilli flakes

200gbeef mince

½ tspsalt

1 x 400gcrushed tomatoes

tin

1 x 125gkidney beans

tin, drained & rinsed

50gpolenta

soaked in 1/3 cup cold water for 10 minutes

2 TbsGreek yoghurt

or dairy-free alternative

0.25avocado

sliced

4 sprigsfresh coriander

leaves picked

1red chilli

long, finely chopped, to serve

Instructions

Step 1

Heat oil, onion, garlic and chilli in a large frypan over medium heat and cook for a couple of minutes.

Step 2

Turn up heat, add beef and salt, breaking up any clumps with a fork, and cook until meat is browned. Stir in tomatoes and simmer over low-medium heat for 20 minutes.

Step 3

Stir through beans and adjust seasonings.

Step 4

Meanwhile, add soaked polenta to 2/3 cup of boiling salted water to a saucepan, stir and cook over low heat until thickened. You may need to add another few tablespoons of boiling water if it's still grainy.

Step 5

Divide polenta between plates. Add cooked chilli, and top with yoghurt, avocado, coriander and chopped red chilli.