Chili con Carne
with Avocado, Tomatoes and Sour Cream
Instructions
1 Prep vegetables
Peel and chop the red onion and garlic. Rinse and drain the red kidney beans in a colander.
2 Start chili
Meanwhile, heat a pan over a high heat with a drizzle of vegetable oil. Once hot, add the beef mince and red onion, and fry for 5 min. Add the garlic, cumin, chipotle (spicy!), smoked paprika, honey, sriracha (spicy!) and tomato paste. Cook, stirring, for 2 min.
3 Add and stew
Add the tomato passata, measured water, drained kidney beans, salt and pepper. Cover with a lid, reduce the heat to low and simmer for 15 min, stirring occasionally. If the stew thickens too much, add a splash of water. Check the seasoning.
4 Prep toppings
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Rinse and halve the cherry tomatoes. Slice the red chilli thinly. Have the sour cream at the ready.
5 Serve
Divide the Chili con Carne among bowls. Top with sour cream, avocado and red chilli (spicy!). Serve the cherry tomatoes over the top or to the side.
Tips for fussy eaters
Make two batches and keep one mild. Serve with rice, mashed potatoes or bread.
Pro tip
Prep ahead! Chili con Carne couldn't be easier to reheat.
Once you dig into this one, you'll see why this classic really doesn't need rice at all!
Cooking Time: 30 min
Cals 867 · Prot 54 · Carbs 64 · Fat 48
Gluten-Free
Ingredients
Chili con carne
To serve
Once you dig into this one, you'll see why this classic really doesn't need rice at all!
Cooking Time: 30 min
Cals 867 · Prot 54 · Carbs 64 · Fat 48
Gluten-Free
Instructions
1 Prep vegetables
Peel and chop the red onion and garlic. Rinse and drain the red kidney beans in a colander.
2 Start chili
Meanwhile, heat a pan over a high heat with a drizzle of vegetable oil. Once hot, add the beef mince and red onion, and fry for 5 min. Add the garlic, cumin, chipotle (spicy!), smoked paprika, honey, sriracha (spicy!) and tomato paste. Cook, stirring, for 2 min.
3 Add and stew
Add the tomato passata, measured water, drained kidney beans, salt and pepper. Cover with a lid, reduce the heat to low and simmer for 15 min, stirring occasionally. If the stew thickens too much, add a splash of water. Check the seasoning.
4 Prep toppings
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Rinse and halve the cherry tomatoes. Slice the red chilli thinly. Have the sour cream at the ready.
5 Serve
Divide the Chili con Carne among bowls. Top with sour cream, avocado and red chilli (spicy!). Serve the cherry tomatoes over the top or to the side.
Tips for fussy eaters
Make two batches and keep one mild. Serve with rice, mashed potatoes or bread.
Pro tip
Prep ahead! Chili con Carne couldn't be easier to reheat.
Ingredients
Chili con carne
To serve
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