Chili con Carne
with Avocado, Tomatoes and Sour Cream
Serve with rice, mashed potatoes or bread.
30 min
Serve with rice, mashed potatoes or bread.
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Ingredients
Number of People:
Chili con carne
Lean beef mince
350 Grams
Red onion
1 Piece
Garlic cloves
4 Piece
Red kidney beans
240 Grams
Vegetable oil
2 Tbsp
Cumin powder
2 Grams
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
Honey
15 Grams
Sriracha sauce
14 Grams
Tomato paste
30 Grams
Tomato passata
200 Grams
Water
100 ML
Salt
1 Tsp
Black pepper
0.5 Tsp
To serve
Avocado
1 Piece
Cherry tomatoes
150 Grams
Large red chilli
1 Piece
Sour cream
4*
60 Grams
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and finely chop the red onion and garlic. Rinse and drain the red kidney beans in a colander.
2 Fry
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 for 2 min.
3 Simmer
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. If the stew thickens too much, add a splash of water. Season.
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.
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.
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