Chili con Carne with Brown Rice

Ingredients

• 380g brown rice

• 350g brown beans

• 60g corn kernels

• 1 onion

• 75g bell pepper

• 10ml olive oil

• 320g minced meat

• 1g ground cumin

• 60g tomato paste

• 50g tomato passata

• 100g water

• 15g ketjap manis (sweet soy sauce)

• 15g tomato ketchup

• 15g chili sauce

• 2g salt and pepper

Instructions

1. Cook the brown rice according to the package instructions.

2. Drain the brown beans and corn.

3. Chop the onion and bell pepper into small cubes.

4. Heat the olive oil in a large pan and brown the minced meat.

5. Add the chopped onion, bell pepper, and cumin, and sauté for a few minutes.

6. Stir in the tomato paste and tomato passata, and cook briefly.

7. Deglaze with the water, ketjap manis, ketchup, and chili sauce, stirring to combine.

8. Finally, add the corn and brown beans and let the mixture simmer gently for a few minutes.

9. Serve the chili con carne with the brown rice.

Tip: Delicious topped with grated cheese and served with nacho chips!

Storage Advice: Store in an airtight container in the refrigerator for up to 3 days.

Nutritional information