Gather round guys – it’s chilli night! This is everything you want from a hearty, warming bowl of Mexican delights, without the guilt. There’s plenty of veggies and wholesome brown rice to make you feel good about chilli night (it’s our favourite night of the week).
mild Mexican spice blend
(ContainsGluten,May contain traces of allergens)
(ContainsMilk,Traces of Gluten,Traces of Nuts,May contain traces of allergens)
To prepare the ingredients, rinse the brown rice well. Finely dice the brown onion. Peel the pumpkin and chop into 2 cm chunks. Peel and crush the garlic. Chop the coriander stems and pick the leaves.
Place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft. Drain.
Heat the olive oil in a large saucepan over a medium-high heat. Add the brown onion and cook, stirring occasionally, for 3 minutes or until tender. Add the beef mince and cook, breaking up with a wooden spoon, for 3 minutes, or until browned. Add the pumpkin, Mexican spice mix, garlic and coriander stems, and cook for a further 2 minutes, or until beginning to soften. Add the diced tomatoes and hot water. Bring the mixture to the boil and season to taste with salt and pepper. Reduce the heat to low. Cover and simmer for 10 minutes. Remove the lid and simmer uncovered for a further 10 minutes, or until vegetables are tender
To serve, divide the brown rice between bowls and top with the Mexican beef and vegetables. Dollop with the Greek yoghurt and top with the coriander leaves.