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 chilli flakes
- 1 cup finely 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 beef 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.
Serve with cream cheese or guacamole in a burrito, or burrito bowl or with a handful of multigrain nacho's.