I had this for dinner tonight. It has everything you need and goes well on a cold night. High protein, lowish carbs and lots of fiber, most boxes are ticked as well as the fact that the chillie powder will give your metabolism a nice little boost as well.
What you need:
1 large brown onion diced like a mofo.
1 large green capsicum chopped like your onion.
1-2 cans of red kidney beans rinsed and drained of purple goo
2 small cans of chopped organic tomatoes (look for low salt)
4-500 grams of ultra lean mince
1-2 table spoons of brown sugar (to taste towards the end. Balances the acidic tomato. If you put in too early you may put in too much as you will be cooking the dish down)
chillie powder (I put lots in but it is up to your taste)
2 teaspoons of ground cumin
light sour cream
ripe avocado (optional but goes well)
splash of tabasco (optional for the chillie heads)
Grab a non-stick frypan (that's right- oil is optional) and slowly brown your onions over low heat for a few minutes
Add your mince, chillie powder, cumin and stock powder. Stir until the mince is browned.
Chuck in your canned tomatoes and capsicum and simmer whilst stirring until the liquid has all but disappeared (this is important as the flavour intensifies).
Taste and stir in some sugar, taste and then add the beans.
Continue cooking for a ten or fifteen minutes. I generally cook this right down until there barely if not any real moisture left.
If you like you can add in another can of beans to thicken it out a bit.
Serve on rice or eat by itself if you are trying to avoid carbs.
Chuck some sour cream on top and give it a splash of tobasco and some avocado if you want.
This will feed an army or a couple of bodybuilders, especially if you chuck in an extra can of beans and serve with rice.
Enjoy...
What you need:
1 large brown onion diced like a mofo.
1 large green capsicum chopped like your onion.
1-2 cans of red kidney beans rinsed and drained of purple goo
2 small cans of chopped organic tomatoes (look for low salt)
4-500 grams of ultra lean mince
1-2 table spoons of brown sugar (to taste towards the end. Balances the acidic tomato. If you put in too early you may put in too much as you will be cooking the dish down)
chillie powder (I put lots in but it is up to your taste)
2 teaspoons of ground cumin
light sour cream
ripe avocado (optional but goes well)
splash of tabasco (optional for the chillie heads)
Grab a non-stick frypan (that's right- oil is optional) and slowly brown your onions over low heat for a few minutes
Add your mince, chillie powder, cumin and stock powder. Stir until the mince is browned.
Chuck in your canned tomatoes and capsicum and simmer whilst stirring until the liquid has all but disappeared (this is important as the flavour intensifies).
Taste and stir in some sugar, taste and then add the beans.
Continue cooking for a ten or fifteen minutes. I generally cook this right down until there barely if not any real moisture left.
If you like you can add in another can of beans to thicken it out a bit.
Serve on rice or eat by itself if you are trying to avoid carbs.
Chuck some sour cream on top and give it a splash of tobasco and some avocado if you want.
This will feed an army or a couple of bodybuilders, especially if you chuck in an extra can of beans and serve with rice.
Enjoy...
