For a variation, serve the chilli in tacos instead of tortillas, or use minced pork instead of beef.
Ingredients
- 2 onions
- 2 cloves garlic (see Notes)
- 1 large carrot
- 2 stalks celery
- 1 red capsicum
- 4 fresh chorizo sausages
- 2 tablespoons olive oil
- 500g minced beef
- 1 1/2 teaspoons ground cumin
- 1 teaspoon MasterFoods® Ground Coriander
- 1 teaspoon ground chilli
- 2 tablespoons sweet paprika
- 2 cinnamon quills
- 1 teaspoon caster sugar
- 2 x 400g cans diced Italian tomatoes
- 2 tablespoons red wine vinegar
- 400g can chickpeas
- 400g borlotti beans
- 2 tablespoons tomato paste
- 2 avocados
- 1 lime
- 1 bunch coriander
- Sour cream, to serve
- Tortillas, to serve
Method
- Step 1Peel onions, garlic and carrot. Cut into quarters with celery. Seed and quarter capsicum. Using a food processor, pulse vegetables and garlic in short bursts until coarsely chopped. Place in a bowl.
- Step 2Squeeze meat from chorizo casings and pull apart into 2cm pieces. Heat oil in a large casserole over medium–high heat. Add chorizo and cook, stirring, for 3 minutes or until browned. Add beef, spices, sugar and 2 teaspoons salt, and cook for 5 minutes, breaking up beef with the back of a spoon, or until browned.
- Step 3Add vegetable mixture to casserole and stir for 5 minutes or until softened. Add tomatoes and vinegar. Rinse and drain chickpeas and beans, then add to casserole with tomato paste. Bring to a simmer and cook, stirring occasionally, for 15 minutes or until thickened.
- Step 4Meanwhile, to make guacamole, scoop avocado flesh into a bowl. Squeeze over lime juice. Pick a handful of coriander leaves and add to bowl. Season with salt and pepper. Mash together with a fork.
- Step 5Pick more coriander leaves and scatter over chilli con carne and serve with guacamole, sour cream and tortillas.
- High fibre
- Low carb
- Lower gi
Nutrition
3165 kj
Energy
46g
Fat Total
13g
Saturated Fat
15g
Fibre
42g
Protein
128mg
Cholesterol
936.37mg
Sodium
11g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
To peel garlic quickly, place on a chopping board, place the flat side of a knife over the top and hold down with one hand. Using the heel of your free hand, carefully hit the knife; the force will bruise the garlic, splitting the skin and making it easy to peel.
- Author: Sophia Young
- Image credit: Brett Stevens
- Publication: MasterChef
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