Chilli Con Carne Vegetarian

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NUTRITIONAL INFORMATION (per serve)

ENERGY

1045kj

CARBS

31g

CALORIES

249cal

SUGARS

PROTEIN

22g

FIBRE

16g

FAT

3.4g

SAT. FAT

0.8g

SERVES 4

1 medium red onion, roughly chopped
2 cloves of garlic, crushed
1 tbs ground cumin
2 tsp ground coriander
½ - 1 tsp dried chilli flakes
1 tsp dried oregano
¼ tsp salt
2 cardamom pods, bruised
1 bay leaf
400g tin crushed tomatoes
1 tbs cocoa
1 cup of Planet Organic Vegetarian mince
2 ½ cups of vegetable stock
100g of silverbeet, leaves stripped from stems and both chopped
2 x 400g tin kidney beans, well rinsed
4 tbs low fat Greek style yoghurt
fresh coriander

Heat a non stick saucepan over medium heat, spray with oil and cook onion and garlic for a few minutes
Add spices, bay leaf, tomatoes, cocoa, vegetarian mince and stock. Bring to a simmer and cook for 10-15 minutes or until the sauce has thickened and mince is soft.
Add silverbeet stems, and return to a simmer, add beans and silverbeet leaves and cook until wilted and sauce has thickened.

Serve with yoghurt and scatter with coriander.