Chilli Con Carne

Classic and tasty, served with rice, sour cream, avocado and chilli. Serve leftovers on top of cheesy jacket potatoes for a yummy alternative to rice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season mince. Brown and break apart on high heat with olive oil. Remove and set aside (retaining any fat in the pan) once broken up, may not be fully cooked through yet.

Step 2

Sauté onion, capsicum and garlic on low heat (with extra olive oil if required) until fragrant and softened.

Step 3

Add tomatoes, rinsed kidney beans and mince to the pan and combine.

Step 4

Add spices, tomato sauce/paste, stock cube, 2/3 cup water, and sugar. Stir to combine. Reduce heat to low-medium and simmer, stirring occasionally.

Step 5

Meanwhile, cook enough rice for 4 serves. Prepare fresh chilli, spring onions, pick coriander leaves from stem, quarter the fresh lime. Slice avocado.

Step 6

Spoon rice into bowls.

Step 7

When the chilli has thickened, taste and add more salt & pepper if needed. Spoon into bowls next to rice.

Step 8

Spoon sour cream on, top with avocado, fresh chilli, spring onion, fresh coriander and a generous squeeze of fresh lime.