Meatball Chilli Con Carne

Nothing screams Saturday nights like a good old Chilli Con Carne. We just added Meatballs to make it even better.

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Cook: 1 Hour


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First mix together the beef mince, garlic, egg, breadcrumbs and seasoning. Form your mixture into 14-15 evenly sized meatballs and set aside.
Heat 1 tbsp of coconut oil in a non-stick deep pan and add your meatballs to the pan. Add a tsp of paprika and 1/2 tsp of cumin to the meatballs and give the pan a shake to coat the meatballs in the spices.
Continue frying for 5-10 minutes until brown and crispy on the outside and then remove from pan and set aside.
Heat another tbsp of coconut oil in your pan and add onion and peppers.
Season well with salt and pepper and the rest of your spices and mix well into the onion and peppers and leave to fry for 10 minutes.
Add your garlic and chilli, stir and leave to fry for 5 minutes.
Then add your chopped tomatoes, black beans, fresh coriander, beef stock, give it a stir and leave to simmer for 15 minutes.
Add your meatballs back to the pan and simmer for another 15 minutes before serving.
Serve with 125g of basmati rice and garnish with coriander and spring onion.

Nutritional Info

Cals – 595
Carbs – 60g
Protein – 38g
Fat – 19g


Serves Serves 4

For the Meatballs

  • 500g of 5% beef mince
  • 1 clove of garlic - finely chopped
  • Salt and pepper, to taste
  • 1 egg
  • 40g of breadcrumbs
  • 1 tbsp of coconut oil
  • 1/2 tsp of cumin
  • Tsp of paprika

For the Sauce

  • 1 tbsp of coconut oil
  • 1 onion - roughly chopped
  • 2 bell peppers - roughly chopped
  • Salt and pepper, to taste
  • Tsp of cinnamon
  • Tsp of coriander
  • Tsp of paprika
  • Tsp of cumin
  • 2 cloves of garlic - finely chopped
  • 2 chillies - finely chopped
  • 2 tins of chopped tomatoes
  • 1 mug of beef stock
  • 1 tin of black beans - drained and rinsed
  • 2 tbsp of fresh coriander – chopped

To Serve

  • Basmati rice
  • Chopped coriander
  • Chopped spring onion to serve

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