SIRT CHILI CON CARNE
100%
0
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
20
High
Nutrition per serving
Calories504.8 kcal (25%)
Total Fat17.8 g (25%)
Carbs47.2 g (18%)
Sugars7 g (8%)
Protein35.5 g (71%)
Sodium646.9 mg (32%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1red onion
finely chopped
3garlic cloves
finely chopped
2thai chilies
finely chopped
1 tablespoonextra virgin olive oil
1 tablespoonground cumin
1 tablespoonground turmeric
1 poundlean ground beef
5 percent fat
⅝ cupred wine
1red bell pepper
cored, seeds removed and cut into bite-size pieces
2 x 14 ouncechopped tomatoes
cans
1 tablespoontomato purée
1 tablespooncocoa powder
⅞ cupcanned kidney beans
300mlbeef stock
5gfresh coriander
chopped
5gfresh parsley
chopped
1 cupbuckwheat
Instructions
Step 1
In a large saucepan, fry the onion, garlic, and chili in the oil over medium heat for 2 to 3 minutes, then add the spices and cook for another minute or two. Add the ground beef and cook for 2 to 3 minutes over medium-high heat until the meat is nicely browned all over. Add the red wine and allow it to bubble to reduce it by half.
Step 2
Add the red pepper, tomatoes, tomato purée, cocoa, kidney beans, and stock and leave to simmer for 1 hour. You may have to add a little water from time to time to achieve a thick, sticky consistency. Just before serving, stir in the chopped herbs.
Step 3
Meanwhile, cook the buckwheat according to the package instructions and serve alongside the chili.
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