Peel and chop the red onion and garlic. Rinse and drain the red kidney beans in a colander.
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.
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.
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.
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.
Make two batches and keep one mild. Serve with rice, mashed potatoes or bread.
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
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
Peel and chop the red onion and garlic. Rinse and drain the red kidney beans in a colander.
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.
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.
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.
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.
Make two batches and keep one mild. Serve with rice, mashed potatoes or bread.
Prep ahead! Chili con Carne couldn't be easier to reheat.
Hello, flavor! Get all you need to whip up delicious meals right to your door.
Discover Our Boxes