Get a taste of Mexico with this chilli con carne dish that the whole family will be clamouring for.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 red capsicum, seeded, finely chopped
- 500g beef mince
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons sweet paprika
- Pinch of dried chilli flakes
- 400g can kidney beans, rinsed, drained
- 400g can Heinz Big Red tomato soup
- 1 ripe avocado, halved, stoned, peeled
- 2 teaspoons lime juice
- Coriander leaves, to serve
- Lime wedges, to serve
- Corn chips, to serve
Method
- Step 1Heat the oil in a large frying pan over medium heat. Add the onion, capsicum and garlic and cook, stirring, for 5 minutes or until onion softens. Add the cumin, coriander, paprika and chilli and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
- Step 2Add the kidney beans and Heinz Big Red tomato soup and cook, stirring, for 5 minutes or until sauce thickens slightly.
- Step 3Meanwhile, place the avocado in a small bowl. Use a fork to mash until almost smooth. Add the lime juice and stir to combine. Taste and season with salt and pepper.
- Step 4Divide the chilli con carne among serving bowls. Top with avocado and coriander leaves. Serve with corn chips and lime wedges.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
2122 kj
Energy
33g
Fat Total
10g
Saturated Fat
10g
Fibre
32g
Protein
95mg
Cholesterol
580.84mg
Sodium
8g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: Craig Wall & Andrew Young
- Publication: Taste.com.au
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