Spice up your week with this easy chilli dish which contains a secret ingredient – cocoa!
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 500g beef mince
- 400g can chopped tomatoes
- 1/2 cup (125ml) Massel beef stock or water
- 2 tablespoons tomato paste
- 1 tablespoon cocoa powder
- 1 teaspoon chilli powder
- 1 teaspoon dried oregano
- 420g can red kidney beans, rinsed, drained
- 2 avocados
- Steamed white rice, to serve
- Thinly sliced red onion, to serve
- Coriander sprigs, to serve
- Corn chips, to serve
Method
- Step 1Heat olive oil in a large frypan over medium-high heat. Add onion and cook for 2-3 minutes until soft. Increase heat to high, then add beef mince and cook, stirring, for 4-5 minutes until browned. Reduce heat to medium, then stir in the tomato, stock, tomato paste, cocoa, chilli powder and oregano, and simmer for 15 minutes. Add kidney beans and cook for 5 minutes or until heated through.
- Step 2Meanwhile, halve the avocados, remove the stones and peel.
- Step 3Divide the rice among serving bowls and top with avocado halves. Top with chilli beef, and garnish with onion and coriander. Serve with corn chips.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
2606 kj
Energy
45g
Fat Total
13g
Saturated Fat
11g
Fibre
34g
Protein
95mg
Cholesterol
554.74mg
Sodium
8g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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