This chili is just YUM, not particularly eloquent or well put, but, I don’t know how else to say it! It combines some of my current favourite things (cabbage and black beans) with husbands favourite things (cheese and chili) and makes for a delicious dinner and great leftovers for lunch.
We LOVE spicy food around here, but I have to admit, I have overdone the chili in this (even for us) one time I made it – but practice makes perfect and the combo below nets out a flavourful, warming, spicy dish (if this ever happens to you – add extra yoghurt or serve with more guacamole/cream cheese to tone back the spicy a bit).
I’ve served mine here with cream cheese and nacho’s, but this is also great with guacamole or served in a burrito or burrito bowl (stack with quinoa/rice/cauliflower rice and chopped salad in a bowl).
- 1 tablespoon olive oil
- 1 onion, diced
- 250 g lean beef mince
- 1 teaspoon ground cumin
- 1 teaspoon dried chili flakes (adjust to taste preference)
- 1 cup diced carrots
- 2 baby cabbage, shredded
- 1 cup beef stock
- 1 tin (400g, 244g drained weight) black beans, drained and rinsed
- ½ cup grated gouda or cheddar cheese
- ¼ cup plain yoghurt
- salt and pepper to season
- Heat the olive oil in a large pot. Soften the onion, then add the mince and brown.
- Add the chili and cumin and season with salt and pepper. Then add the carrots and cabbage and saute for a few minutes.
- Add the chicken stock and reduce the heat to a simmer. Allow to simmer for 10 - 15 minutes until the vegetables are soft (check a piece of carrot) and almost all the liquid has evaporated.
- Add the beans, cheese and yoghurt and stir to get a creamy, blended mixture.