Leftovers Chilli and Mint Yogurt

Chilli con carne is a traditional Mexican dish, but this recipe adds an Indian twist with the mint yogurt.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Leftovers Chilli and Mint Yogurt

Cooking Method: Boiling, Frying Cuisine: Indian, Mexican Courses: Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Leftover cooked meat or vegetables
• 1 medium Onion
• 2 clove Garlic cloves
• 2 teaspoon Chilli powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 can Canned tomatoes
• 1 can Kidney beans
• 200 gram Natural yogurt
• 20 gram Fresh mint leaves
• 1 piece Lime
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil

Instructions

1. Heat olive oil in a large pan over medium heat. Add chopped onion and minced garlic cloves. Cook until onion is softened.
2. Add chilli powder, ground cumin, and paprika to the pan. Stir well.
3. Add leftover cooked meat or vegetables to the pan and cook for a few minutes.
4. Pour in canned tomatoes and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Meanwhile, prepare the mint yogurt by mixing natural yogurt, chopped fresh mint leaves, lime juice, salt, and black pepper in a bowl.
6. Serve the leftovers chilli with a dollop of mint yogurt on top.
7. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 45g15%

Sugars 10g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.