This is a super quick and easy recipe that took me 10 minutes to prepare when I got home from work and then I had a workout whilst it was cooking on the hob –  perfect! And who doesn’t love chilli?!

As you know, especially during the week, I am a big fan of using the pre-mixed seasonings that you can buy (as long as ‘sugar’ doesn’t feature heavily within the mix – always check the pack) but I almost always add my own bits to give it a bit more taste 😀

Ingredients

• Onion – 1 small
• Garlic – 1 clove
• Mushrooms – 1 cup
• Red pepper – 1 (this could be any colour pepper)
• Lean beef mince – 500g
• Red kidney beans – 1 can
• Chilli flakes – 1 tsp
• Worcester sauce – 1 tbsp
• English mustard – 1 tsp
• Beef oxo cube – 1
• Schwartz hot chilli seasoning mix
• Mixed Salad
• Carrot – 1/2 cup
• Sweetcorn – 1 cup
• Avocado – 1/2 pp
• Chilli wrap
• Coconut oil (or oil of your choosing) – coconut is best for cooking at high temperatures

Make it

1. Chop and fry the onion
2. Chop and fry the mushrooms
3. Peel, chop and add the garlic once the onion and mushrooms have softened
4. Take them out of the pan, add some more coconut oil and brown the mince adding everything back to the pan once the mince is browned
5. Sprinkle the oxo cube in the pan and add the mustard and Worcester sauce
6. Mix in the Schwartz seasoning and 125 ml of water
7. Add the kidney beans and chop and add the red pepper
8. Add a tin of chopped tomatoes
9. Sprinkle the chilli flakes on top
10. Leave to simmer for at least 1 hour if you have time – otherwise, it will be ready to eat straight away 🙂 Stir occasionally
11. Pop the chilli wrap in the oven for 1-2 minutes each side (turning over half way through) – until toasted slightly
12. Pop the wrap on a plate and add the mixed salad around the outside edges leaving the middle clear for the chilli
13. Grate the carrot and add to the salad
14. Sprinkle the sweetcorn on top
15. Slice the avocado
16. Spoon the chilli mix onto the wrap and pop the avocado on top

Done!

With love,
Tash 💖