Chilli Con Carne

Loaded with goodness, this warming dish will nourish you nicely once you’ve given birth. Make a big batch and freeze it for up to 3 months. Enjoy on its own or serve with rice, zoodles or a heap of wilted greens.

| Serves 4-6 |

Ingredients

800g beef

2 tbsp coconut oil, butter or ghee

1 onion, finely chopped

4 cloves garlic, crushed

1 red capsicum, seeds removed and diced

1 tsp smoked paprika

1 tsp cumin

½ tsp cayenne pepper

2 tsp coriander

4 tomatoes chopped (or 1x400ml canned diced tomatoes)

1 can red kidney beans, rinsed

2 chillies, finely chopped (optional)

salt and pepper to taste

zest and juice of a lime

1 tbsp tomato paste

1 cup beef or vegetable stock (or water)

half a bunch fresh coriander, roughly chopped (garnish)

Method

Heat the coconut oil in a frypan and add the onion, garlic and chilli and sauté until onion is translucent. Add cumin, paprika, cayenne pepper and tomato paste and cook for a few more minutes. Transfer all this to your slow cooker (or crockpot if you’re doing this in the oven).

In the same frypan, heat a bit more oil. Season the beef with salt and pepper and brown on all sides. Add the beef to the slow cooker along with all the remaining ingredients (except the fresh coriander). Slow cook on low for 4-6 hours or cook in the oven on 160°C for about 2.5-3 hours.

Once cooked, use two forks to shred the beef, it should pull apart easily. Mix the shredded beef through the sauce and serve atop a bed of brown rice or green leaves, garnish with fresh coriander and Greek yoghurt.

*For a vegetarian option, replace the beef with two sweet potatoes and reduce cooking time by 1-2 hours.

*Reduce the prep time by simply adding all the ingredients to the slow cooker and cooking for the required length of time.