Meal prep Mexican chili con carne
Make this big batch of mexican chili to use for lunches or to freeze for a quick go to meal. Takes 15 minutes to prep and then its just a bit of stirring! EASY!
This recipe can be used to make any meal.
Serve with salad for an anytime meal.
Serve with rice or potatoes for a training meal.
PREP - 10 mins - COOK - 1 hour 45 mins
1 x tin of black beans
1 x tin of red kidney beans
4 tbsp olive oil
500g minced pork or turkey
500g lean minced beef
1 pack of smoked bacon - fat trimmed and sliced
2 large onions finely chopped
1 red pepper chopped
4 large garlic cloves, finely chopped
3 bay leaves
2 tbsp ground cumin
2 tbsp dried oregano
2 tbsp tomato purée
1 x 400g good quality can chopped tomatoes
100ml red wine
200ml beef or chicken stock
1 bunch coriander
5 squares of good quality dark chocolate
Makes 6 servings
Protein - 45g
Carbs - 35g
Fat - 22g
Calories - 518kcal
We suggest to freeze some portions for a quick meal.
Use your meal prep tupperware to store easily.
Heat olive oil in a large saucepan or pot and add the onion and pepper. Cook for 5 minutes on a medium heat.
Add the garlic and bacon and cook for further 3-5 minutes.
Add the meat and cook for 5-8 minutes - just to brown some of it off
Add all the spices and paste and coat the meat
Wack the tomato puree, tomatoes, red wine and HALF the stock. Stir well and season with salt and pepper
Leave to simmer for 1 hour - stirring occasionally so it doesn't stick to pan.
Add beans and chocolate to the mix with the rest of the stock. Stir well.
Cook for 30 minutes.
After this it is ready to eat - but you can leave to cook on low heat to intensify flavour or make thicker.
Top with coriander and skyr yoghurt and serve