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. It is a BALANCED meal if eaten alone. However add some rice to make a PRO + VEG + CARB meal or some gaucamole and salad to make a PRO + VEG + FAT meal 


PREP - 10 mins - COOK - 1 hour

chili
  • 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
  • 1 jar chipotle mexican paste
  • 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

Protein - 40g / Carbs - 22g / Fat - 20.7g / Calories - 548kcal

I would suggest to freeze 2 portions and keep two portions in the fridge. Use your meal prep tupperware to store easily.

  1. Heat olive oil in a large saucepan or pot  and add the onion and pepper. Cook for 5 minutes on a medium heat. 
  2. Add the garlic and bacon and cook for further 3-5 minutes. 
  3. Add the meat and cook for 5-8 minutes - just to brown some of it off
  4. Add all the spices and paste and coat the meat
  5. Wack the tomato puree, tomatoes, red wine and HALF the stock. Stir well and season with salt and pepper
  6. Leave to simmer for 1 hour - stirring occasionally so it doesn't stick to pan. 
  7. Add beans and chocolate to the mix with the rest of the stock. Stir well.
  8. Cook for 30 minutes. 
  9. After this it is ready to eat - but you can leave to cook on low heat to intensify flavour or make thicker.
  10. Top with coriander  and skyr yoghurt and serve