About the Recipe
Fancy a hearty meal that's both nutritious and bursting with flavour? Look no further than this lean beef and quinoa chilli, featuring our Mexican Chilli Con Carne Blend No.9. This recipe puts a healthy spin on the traditional dish, perfect for those watching their waistlines without compromising on taste.
METHOD
Start the quinoa and chilli simultaneously:
For quinoa: Rinse quinoa, combine with 800ml water and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
For chilli: Heat olive oil in a large pot over medium-high heat. Add onion, garlic, and bell pepper. Sauté for 3-4 minutes until softened.
Add minced beef to the chilli pot, breaking it up with a wooden spoon. Cook for 5 minutes until browned.
Stir in the Mexican Chilli Con Carne Blend No.9, chopped tomatoes, kidney beans, and beef stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes until slightly thickened.
While chilli simmers, fluff the quinoa with a fork when done and keep warm.
Season chilli with salt to taste.
Serve hot chilli atop fluffy quinoa. Optionally garnish with fresh coriander and a dollop of low-fat Greek yoghurt if desired.
INGREDIENTS
For the chilli:
500g lean minced beef (5% fat)
1 tin (400g) kidney beans, drained and rinsed
1 tin (400g) chopped tomatoes
1 large onion, finely chopped
2 cloves garlic, minced
1 red pepper, diced
2 teaspoons Mexican Chilli Con Carne Blend No.9
200ml low-sodium beef stock
1 tbsp olive oil
Salt to taste
For the quinoa:
400g dried quinoa (80g per person)
800ml water
Pinch of salt
Optional: Fresh coriander and low-fat Greek yoghurt for serving
Typical Nutritional Content
Total: Approximately 2710 kcal for the entire dish, or about 542-678 kcal per serving.
This quick recipe maintains its nutritional integrity. Lean beef provides high-quality protein with reduced saturated fat. Quinoa, a complete protein source, adds essential amino acids and fibre. Kidney beans offer additional fibre and plant-based protein. The vegetables contribute vitamins and minerals, while the spice blend adds flavour without excessive calories.
Nutritional content (approximate, per serving, based on 5 servings):
Calories: 542 kcal
Protein: 33g
Carbohydrates: 70g
Fibre: 11g
Fat: 15g (of which saturated: 3g)
Sodium: 300mg (approximate, depending on the stock used)
Despite the quicker cooking time, this meal remains a balanced choice. It provides a good mix of protein for muscle maintenance, complex carbohydrates for sustained energy, and fibre for digestive health. The dish offers various micronutrients from its diverse ingredients, making it a nutritious option for a speedy weeknight dinner.
Chilli con carne, meaning "chilli with meat" in Spanish, has its roots in northern Mexico and southern Texas. While its exact origins are debated, it became popular in the 19th century. This version, incorporating quinoa and using lean beef, offers a modern, health-conscious take on the traditional recipe.