All-in-Chili Con Carne


I really like beans. There are so many different types from black beans to black-eye peas to kidney beans. They’re great as the main ingredient or in combination with vegetables or meats. I recently made a chili con carne packed with a lot of vegetables from my fridge. I do my best to use everything I buy and avoid waste.

Beans can be heaven in our mouths but torture on our digestive systems! I covered the dried kidney beans in boiling water and a teaspoon of baking soda and let them soak the evening before.I drained the water and rinsed the beans under cold water and soaked them again a few times before the final rinse prior to cooking. Soaking the beans, of course, helps to soften them but it also seems to tame their flatulent nature.

This is my recipe for All-In-Chili-Con Carne






  • cooking oil

  • 1 medium onion diced

  • 4 cloves minced garlic

  • 2 cups diced spinach

  • FullSizeRender-2
  • 1 large carrot diced

  • 2 bell peppers chopped

  • 1 jalapeno pepper sliced

  • 2 cups stewed tomatoes

  • 2 tablespoons tomato paste

  • 2 dried bay leaves

  • 1 tablespoon ground cumin

  • 1 teaspoon ground coriander

  • 1 tablespoon dried oregano

  • chili powder to taste

  • 2 tablespoons vinegar

  • salt

  • 1 cup of dried kidney beans soaked overnight

  • 250 g ground beef

  • 1 cup of beef stock


  • Add oil to a pot and let it  warm up

  • Add the bay leaves and dried spices except for chili powder

  • Then add the onions and cook until translucent

  • Add the minced garlic and when it softens

  • Add the ground beef and let it brown

  • Add the carrots,bell peppers, jalapeño pepper and once they have softened

  • FullSizeRender-3
  • Add the stewed tomatoes, tomato paste, spinach, beef stock, chili powder and salt

  • Finally, add the beef stock  and put the lid on

  • Cook for about 30 minutes and then remove the lid

  • Continue cooking until  the beans have softened and the flavours have melded together. Now, its time to enjoy!

The subtle sweetness os the carrots pair nicely with the tartness of the vinegar.






Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s