Tag Archives: chili

14 Days of Zespri – Day 12

This is going to be my last packed lunch for the 14 days of Zerspri challenge. I’ve really enjoyed eating my kiwifruit lunches and I’ve loved being able to add some new items to my lunchbox collection. I opted to keep things simple with this lunch so I’ve got a sandwich, a little salad, some crunch veggies and a kiwi hanging out in it personal side cart.

Tomato salad and sandwich lunch

Today’s lunch:

  • A cheese and pickled jalapeno sandwich on low gi multiseed bread,
  • a simple baby tomato salad with spring onions,
  • a few sugar snap peas
  • and a kiwifruit.

Zerspri are currently running a campaign called Occupy Lunchbox through which they’d like encourage parents and children (and anyone else who packs lunches) to make healthy choices when packing lunchboxes. The ambassador for the campaign is a cutie called KID Z, check her out in the video below to hear all about what she stands for as the face of the Occupy Lunchbox movement.

#413 – Chili Con Carne Lunch

#413 - Chili Con Carne

This chili con carneĀ  is one of my go to meals and there is always some hanging out in the freezer patiently waiting for it’s time to shine. It has made many appearences in my lunch box over the last few years so I thought it was about time I shared my recipe with you.

Today’s Lunch:

  • Chili con carne,
  • basmati rice and
  • a mixed salad with lettuce, cucumber, yellow peppers and baby tomatoes.

Here is the recipe


  • 1 Tbsp oil
  • 2 cloves of garlic – crushed
  • 1 onion – finely chopped
  • 500g ostrich mince
  • 1 Tbsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp dried crushed chillies
  • 400g can chopped tomatoes
  • 250ml beef stock
  • 10g dark chocolate (this is a rough estimate I usually use two blocks of a Lindt 35g chocolate bar)
  • 400g can red kidney beans


  1. Heat oil, add onion and garlic and cook till browned.
  2. Add mince to the pot and stir to brown breaking up any clumps that form.
  3. Stir through the paprika, ground cumin, ground coriander and crushed chillies.
  4. Add chopped tomatoes and stock and let simmer for about half an hour or until liquids are reduced
  5. Add chocolate and red kidney beans and cook for a further five minutes or so to heat beans and allow chocolate to meld into the chili.
  6. Serve on rice or tortillas accompanied with tomato salad, sliced avocado and sour cream or plain yoghurt.

Makes 4-6 servings