Mexican Spiced Chilli

Here’s a winter warming treat for you!chilli

I make a veggie version but I’ve included a meat version to.  Please make sure you buy meat from a sustainable source that is reared organically and fed it’s natural diet.

Our favourite way to enjoy these is with a couple of poached eggs on top!  But you can enjoy with your choice of brown rice or corn chips.

Both recipes below contain some great immune boosting ingredients:

Cayenne & Chilli – stimulates the production of endorphins, reduces the discomfort from allergies and cold and flu.

Garlic & Onions – both are rich in sulfur compounds, which block enzymes that allow organisms to invade healthy tissue.  It also has benefits to stop you getting reoccurring colds.

Kidney Beans – the highest source of any other plant derived food. A great source of B-complex vitamins, iron, potassium, zinc. Packed with phytochemicals that are believed to have the ability to protect us from a range of chronic diseases.

Tomatos – contains lycopene (found in the skin) a powerful cancer fighting antioxidant that can increase with certain preparations such as purees.

Ingredients – Meaty

500g of organic grass fed mince beef
1 x tin of kidney beans
1 x onion, diced
2 x cloves of garlic, crushed
1 x tin of chopped tomatoes
6 x large mushrooms, sliced
½ tsp chilli powder
¼ tsp crushed dried chilli
½ tsp paprika
½ x tsp cayenne pepper
Juice and skin of 1/2 a lime

Fry the onions, garlic and dried spices in a pan.  Add the mince and brown thoroughly.  Then add the mushrooms and tomatoes and cook for around 15 minutes. Add the lime juice including the skin and cook for a further 10mins.  Serve with brown rice or corn chips topped with a dollop of sheep yogurt to balance cool the spice!

Optional extra – 1/2 tin of organic refried beans.  These make the sauce super thick! Just add when you add the lime juice.

Ingredients – Veggie

1 x zuchini, sliced
1 x carrot, skinned and sliced
1 x green or red capsicum, sliced
6 x large mushrooms, sliced
1 x tin of kidney beans
1 x onion, diced
2 x cloves of garlic, crushed
1 x tin of chopped tomatoes
½ tsp chilli powder
¼ tsp crushed dried chilli
½ tsp paprika
½ x tsp cayenne pepper
Juice and skin of 1/2 a lime

Fry the onions, garlic and dried spices in a pan.  Add the mince and brown thoroughly.  Then add the mushrooms and tomatoes and cook for around 15 minutes.  Add the lime juice including the skin and cook for a further 10mins.  Serve with brown rice or corn chips topped with a dollop of sheep yogurt to balance cool the spice!

Optional extra – 1/2 tin of organic refried beans.  These make the sauce super thick! Just add when you add the lime juice.


20 June 2013

By Sarah Anne

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