Chilli con Carne

Chilli con Carne contains 8 distinct plants — the same 8 named above. Sundew counts every distinct plant on your plate, so this dish adds 8 toward your weekly plant variety.

Chilli con Carne brings its 8 named plants together with beef mince, which Sundew doesn't count toward plant variety since it isn't a plant — that's what takes this dish to 8 plants toward your weekly 30.

Chilli con Carne is a spiced stew of meat and beans, closely associated with Texas and the American Southwest — a hearty one-pot dish built for feeding a crowd.

Three: cumin, paprika, and chilli. Herbs and spices count in full toward your weekly plant variety, the same as any vegetable or bean — there's no discount for how small the portion is.

Chilli con Carne has deep roots in 19th-century Texas, most famously linked to San Antonio's 'chili queens' — women who sold bowls of chilli from open-air stalls in the city's plazas from the 1880s onwards. Texas later named it the official state dish in 1977.

Chilli con Carne is most commonly served with rice, though cornbread, tortillas, or a baked potato are all familiar accompaniments too.

Chilli con Carne reaches 2 of Sundew's 6 colour groups: red (kidney bean, bell pepper, tomato, paprika, chilli) and white-tan (onion, garlic, cumin). Adding a plant from a different colour group would bring even more variety to the plate.