Live Well Gluten Free

38 | www.coeliac.org.uk RECIPES *Please check our online Food and Drink Information for suitable products. Nutritional information (per serving) Calories (kcal) 208.1 Protein (g) 20.1 Carbohydrate (g) 22.2 Sugars (g) 9.4 Fat (g) 5.1 Fibre (g) 5.4 Chilli con carne Perfect for feeding a crowd, this family favourite is packed with extra vegetables to bulk and stretch the recipe. Serve with a choice of rice or jacket potatoes. Preparation time: 15 minutes Cooking time: 45 minutes Serves: 8 • 2 tbsp oil • 2 onions, peeled and diced • 2 cloves garlic, peeled and crushed • 2 carrots, peeled and diced • 2 sticks of celery, washed and diced • 2 red peppers, diced • 1 tbsp chilli powder • 1½ tsp ground cumin • 1 tsp ground cinnamon • 500g minced beef • 1 x 400g tin of lentils, drained • 1 x 400g tin of red kidney beans, drained • 1 x 400g tin of chopped tomatoes • 50g tomato purée • small bunch of fresh coriander Method 1 Heat the oil in a large pan on a medium to high heat, add the garlic, vegetables, chilli powder, cumin and cinnamon and cook for 7 minutes or until softened, stirring regularly 2 Add the minced beef to the pan and fry until it browns 3 Add the lentils and kidney beans, then tip in the tomatoes with 400ml of water 4 Pick the coriander leaves from the stalks and set them aside. Then finely chop the stalks and add them to the pan. Season with a good pinch of sea salt and black pepper 5 Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 30 minutes, or until slightly thickened and reduced, stirring occasionally 6 Sprinkle the coriander leaves on top and serve with rice or jacket potatoes. Tip: For a vegetarian meal, swap out the minced beef and add a vegetarian mince or double the lentils and beans. Cost per serving £0.62