One Pan Chilli Con Carne Pasta (Gluten Free)
This twist on chilli con carne is an easy dinner to whip up and you can freeze it in portions to microwave and reheat on a busy evening too! Serve with lashings of cheese and crushed gluten free tortilla chips for a hearty feast.
Servings: 4
Ingredients
- 1 tbsp olive oil
- 500 g beef mince I go for 10% fat or above for taste!
- 1 onion finely chopped
- 1 green pepper chopped
- 2 tsp chopped garlic
- 1 tsp chopped red chilli
- 2 tsp chilli powder
- 1 tsp cumin
- 1 tsp paprika
- 1 gluten free beef stock pot
- 2 x 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 400 g tin kidney beans drained
- 300 g gluten free pasta of choice
- 400 ml boiling water
- 2 large handfuls grated Cheddar cheese
- Gluten free tortilla chips to serve
Instructions
- Add the oil to a large, lidded pan on a high heat then add the onions and beef mince. Fry, stirring well, until the mince has started to brown - about 4-5 minutes.
- Add the green pepper, garlic and red chilli, mix well, then add the spices and stock pot. Keep frying on a high heat for another 4-5 minutes until the mince has completely browned.
- Add the tinned tomatoes, tomato paste, kidney beans and water, mixing well.
- Bring to a boil, add the gluten free pasta and then place the lid on, cooking on a simmer for 10 minutes, stirring occasionally, until the pasta is tender and cooked through. Try not to stir too much or the pasta may break up - just every few minutes to ensure it's not sticking.
- Once the pasta is cooked, turn off the heat, add the grated cheese and place the lid on the pan until the cheese melts (alternatively you can also grill it for a crispier cheese topping!)
- Once the cheese has melted, serve in bowls topped with crushed gluten free tortilla chips to serve.
Nutrition
Serving: 1g | Calories: 666kcal | Carbohydrates: 59g | Protein: 49g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 295mg | Fiber: 14g | Sugar: 8g
