A little spice and a whole lot of comfort, this chilli con carne recipe is one for the ages. Topped with sour cream and guacamole, you can use the sweet potato dippers to dig in.
Ingredients
- 60ml (1/4 cup) extra virgin olive oil
- 1 red onion, finely chopped
- 1 red capsicum, deseeded, finely chopped
- 1 tablespoon finely chopped fresh coriander roots and stems
- 3 garlic cloves, crushed
- 1 tablespoon ground cumin
- 3 teaspoons smoked paprika
- 2 teaspoons dried oregano leaves
- 1 1/2 teaspoons ground coriander
- 1/2-3/4 teaspoons ground chilli powder, to taste
- 500g beef mince
- 2 x 410g cans Ardmona Rich & Thick Classic Tomatoes and paste
- 160ml (2/3 cup) water
- 400g can kidney beans, rinsed, drained
- 1/3 cup chopped fresh coriander, plus extra whole leaves, to serve
- 800g small sweet potatoes, scrubbed, cut into wedges
- Grated cheddar, to serve
- Sour cream, to serve
- Obela Guacamole, to serve
Method
- Step 1Heat 1 tablespoon oil in a large saucepan over medium-low heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add coriander root and stem, and garlic. Cook until aromatic. Add cumin, paprika, oregano, ground coriander and chilli. Cook, stirring, until aromatic.
- Step 2Increase heat to medium-high. Add 1 tablespoon oil and mince. Stir for 5 minutes or until browned. Stir in tomato and water. Bring to the boil. Reduce heat to low. Cover and simmer, stirring often, for 30 minutes. Stir in beans. Simmer, covered, for 10 minutes. Season. Stir in chopped coriander.
- Step 3Meanwhile, preheat oven to 210C/190C fan forced. Place sweet potato on a lined baking tray. Drizzle with remaining oil. Season. Toss to coat. Cook, turning halfway, for 40-45 minutes or until caramelised.
- Step 4Serve chilli con carne with dippers, cheese, sour cream, guacamole and extra coriander.
- High fibre
- Low carb
- Lower gi
Nutrition
3028 kj
Energy
36g
Fat Total
13g
Saturated Fat
17g
Fibre
44g
Protein
47g
Carbs (total)
All nutrition values are per serve
Notes
Make the chilli con carne up to 3 nights in advance. Store in an airtight container in the fridge. Or, store in the freezer for up to 3 months.
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- Author: Katrina Woodman
- Image credit: Guy Bailey
- Publication: Taste Magazine
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