Published on Tuesday 19 March 2013  
|  Posted in Recipes

Chilli Con Carne

Spice dinner up with this delicious Mexican recipe!


1 tablespoon olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 red capsicum, seeded, finely chopped

500g beef mince

1 tablespoon ground cumin

2 teaspoons ground coriander

2 teaspoons sweet paprika

Pinch of dried chilli flakes

400g can kidney beans, rinsed, drained

400g can Heinz Big Red tomato soup

1 ripe avocado, halved, stoned, peeled

2 teaspoons lime juice

Coriander leaves, to serve

Lime wedges, to serve



Step 1

Heat the oil in a large frying pan over medium heat. Add the onion, capsicum and garlic and cook, stirring, for 5 minutes or until onion softens. Add the cumin, coriander, paprika and chilli and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.

Step 2

Add the kidney beans and Heinz Big Red tomato soup and cook, stirring, for 5 minutes or until sauce thickens slightly.

Step 3

Meanwhile, place the avocado in a small bowl. Use a fork to mash until almost smooth. Add the lime juice and stir to combine. Taste and season with salt and pepper.

Step 4

Divide the chilli con carne among serving bowls. Top with avocado and coriander leaves.

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