Chilli Con Carne Buddha Bowl ( Gluten-Free, Dairy Free)

SOY FREE II DAIRY FREE II GLUTEN FREE II NUT FREE II SESAME FREE II EGG FREE II NUT FREE II FISH FREE II SHELLFISH FREE

Deliciously spicy chilli con carne recipe with an Indian twist. This is not your typical chilli recipe. I have added smoked paprika, garam masala, ginger and garlic to the chilli. It's a little Indian however, I'm Indian, and I like to Indianize ( I know that's not actually a word, but you catch my drift); almost everything I eat as I think it adds more flavour.

I have served the chilli with some cooling and creamy guacamole and a ton of stunning vegetables. I hope that you enjoy this nourishing bowl of goodness.

Notes on ingredients

Beef

I have used organic grass-fed beef as Its far better quality than the factory-farmed beef. Plus it is better for those who have a soy intolerance or allergy, as factory farmed cows can be fed GM soy, so you are much better off purchasing organic grass fed beef. Please check with your butchers or brand to fully ensure the cows have not been fed soy.

Ingredients

I have added a ton of mixed veggies and guacamole. However, mix it up and add whatever veggies are in your fridge. There are no hard and fast rules here. This is an excellent meal to batch cook and freeze. All the elements can be used for other meals during the week.

 I serve chilli with pasta too to change it up sometimes. I haven't specified or weighed the salad that I used as it really doesn't matter the quantities. Just load up your bowl with rainbow veggies.

1.5 hr cooking & prep time - 4 portions

Step by step

Recipe

• 1 medium onion diced

• 4 cloves garlic finely diced/ crushed

• 30 g chopped/ grated ginger

• 2 birds eye chillies chopped ( more if your a badass!)

• 400 g organic grass fed beef

• 2 tsp sweet smoked paprika

• 1 tsp garam masala

• 1 tin chopped tomatoes

• 2 tsp tomato puree

• 1 tin kidney beans

• 35 g chopped coriander

• 200 g cooked brown rice ( follow cooking instructions on the packet)

  Salad bits

• Roquette

• Spring onions

• Cherry tomatoes

• Sweetcorn

• Carrots

• Red cabbage

• Jalapeños

• Radish

• Mixed lentil/ seed sprouts

• Mixed peppers

  Click here for the Guacamole recipe

Method

1. In a saucepan cook the onions, garlic, ginger and meat together in a saucepan on a medium heat with little to no oil till slightly browned. You wont need much oil as the beef releases plenty of liquid. (Just add a little oil if it starts to stick)

2. Add the chilli and the spices and stir for a minute, then add the tomato puree, tinned tomato, fill up the empty tomato tin with water up to halfway and add to the chilli.

3. Add salt, pepper, kidney beans and simmer for an hour on low/medium heat stirring occasionally. Or add it to a slow cooker at this stage to cook for 4/5 hours. Add more water if your chilli looks a little dry.

4. Prepare your vegetables and cook the rice whilst the chilli is simmering away.

5. To make the guacamole, follow this recipe here.

6. Once the chilli is made, get creative and decorate your bowl with your stunning veggies, guacamole, rice and finish with chopped coriander.

Variations

Try using minced lamb, turkey or chicken instead of beef and add any vegetables that you have in the fridge. I used brown rice in this recipe however feel free to use wild, red or black rice instead.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox.

Looking for anything?

Browse all Articles

All Categories

• Allergies & Intolerances
• Eating Psychology
• Food and Ingredients
• Health & Wellbeing
• Recipe collections

Latest articles

Latest Recipes

Follow along on Instagram

You might also like these recipes: