Home » Beef Recipes » Chilli con carne with quinoa
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Equipment
- 1 large frying pan/wok
- 1 large saucepan
- 2 pot stands
- 2 Spatulas
- 1 measuring jug
- 1 grater
- 1 garlic crusher
- 1 green chopping board
- 1 vegetable knife
- 1 teaspoon
- 1 Tin opener
- 1 Sieve
- 1 Vegetable peeler
- 4 Serving bowls
- 1 Small serving bowl
- 1 kettle
- weighing scales
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Ingredients
Ingredients for the quinoa
- 200 g Quinoa
- 1 Low salt vegetable stock cube
- 400 ml Boiling water
For the chilli con carne
- 250 g of Northern Ireland Farm Quality Assured lean steak mince
- 1 Red onion
- 2 Garlic cloves
- 1 Large red chilli (optional)
- 2 tsp Chilli powder
- 1 Red pepper
- 1 Carrot
- 1 Courgette
- 4 Spring onions
- 400 g Tomato passata
- 1 Low salt beef stock cube
- 200 ml Boiling water
- 400 g can red kidney beans
To serve
- 4 tbsp Greek-style yoghurt
- 100 g Tortilla chips
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Method
- To cook the quinoa, dissolve the vegetable stock cube in boiling water. Pour into a large saucepan and bring to the boil.
- Tip the quinoa into the pan and cover with a lid, reduce the temperature to the lowest setting and cook for 12 minutes or until all the liquid is absorbed.
- Remove the saucepan from the heat, keep the lid on and allow the quinoa to stream for 5 minutes.
- Peel and finely slice red onion.
- Peel and crush the garlic.
- Remove tops of chilli and red pepper, cut in half, de-seed and finely chop.
- Peel and roughly grate carrot.
- Roughly grate courgette.
- Trim and finely slice the spring onions.
- Dissolve beef stock cube in boiling water.
- Drain and rinse kidney beans.
- Dry fry mince over a high heat in pan or wok until brown.
- Add the onion, garlic, chilli and chilli powder into the pan and continue to stir.
- Stir in the red pepper, carrot, courgette and half the spring onions and cook for 5 minutes.
- 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 quinoa into serving dishes, top with chilli, yogurt and spring onions.
- Serve with tortilla chips.