- 1 tablespoon Alfa One rice bran oil
- 1 chorizo sausage, halved lengthways, sliced
- 400g pork mince
- 1 medium brown onion, finely chopped
- 1 medium red capsicum, diced
- 3 garlic cloves, crushed
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 x 400g cans red kidney beans, drained, rinsed
- 400g can diced tomatoes
- 2 teaspoons dried oregano
- Fresh coriander sprigs, to serve
- Corn chips, to serve
- Sour cream, to serve
- Step 1Heat half the oil in a large, heavy-based saucepan over high heat. Cook chorizo for 3 minutes or until crisp. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 minutes or until browned. Transfer mixture to a bowl.
- Step 2Reduce heat to medium-high. Heat remaining oil in pan. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin and coriander. Cook, stirring, for 1 minute or until fragrant. Return mince mixture to pan. Stir to coat. Add beans, tomato, oregano and 1/4 cup cold water. Bring to the boil. Reduce heat to low. Cover. Cook for 30 minutes or until beans are tender.
- Step 3Serve with coriander, corn chips and sour cream. Spoon mince mixture into an airtight container. Cover. Freeze for up to 1 month.
- High fibre
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
You can freeze uncooked pork mince for up to 3 months. Place in snap-lock bags and flatten for even thawing. Thaw mince in fridge overnight. When pan-frying mince, cook over high heat to prevent mince stewing and losing flavour.
- Author: Lucy Nunes
- Image credit: Ben Dearnley
- Publication: Super Food Ideas