Chilli con carne (kids version) (lactose free)

Ingredients

• 480 g Canned kidney beans
• 240 g Pork mince
• 240 g Canned tomatoes
• 6 pcs Sundried tomatoes
• 1.2 pcs Large red bell peppers
• 1.2 pcs Red onions, chopped
• 1.8 clove Garlic, minced
• 1 5/8 tbsp Sour cream, lactose free
• 1 1/4 tbsp Olive oil
• 1/4 tbsp Oregano, dried
• 1/4 tbsp Cumin, ground
• 1.2 pinch Salt
• 1.2 pinch Allspice, ground

Method

1. Place a cooking pot over medium-high heat and add the onions. Fry them for around 5 minutes.
2. Then add the garlic, oregano, and cumin. Stir gently and cook for 1 minute.
3. Add the ground pork and use a spatula to stir in order to break up forming lumps.
4. Once the meat is well-browned, add the tomatoes and a little water, half a can. Cook for about 30 minutes.
5. Then stir in the red peppers and sun-dried tomatoes then cook for a another 30 minutes.
6. Stir in the beans and turn up the heat to bring the pot to a boil. Cook for another 30 minutes.
7. Uncover it and cook for 10 minutes.
8. Season with salt and pepper then remove from heat.
9. Rest the chilli for 10 minutes or overnight to allow the flavors to marry well.
10. Serve with fajitas and a dollop of sour cream (optional).