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Chilli con carne with avocado salsa

  • Time to make: 55 mins
  • Serving: 4 people
Ratings: 4.7
Ingredients

Ingredients

  • olive spray oil
  • 1 onion, finely chopped
  • 2 carrots, sliced
  • 2 cloves garlic,finely chopped
  • 400g lean beef mince
  • 1 tablespoon chilli powder
  • 2 x 400g cans no-added-salt chopped tomatoes
  • 400g can no-added-salt kidney beans, rinsed, drained
  • coriander leaves, to garnish
  • 2 soft wholegrain tortillas, warmed until crisp, to serve
  • ⅓ cup reduced-fat sour cream, to serve
  • lime wedges, to serve
  • Avocado salsa
  • 1 small ripe avocado, peeled, diced
  • 1 Lebanese cucumber, diced
  • ¼ cup coriander leaves, finely chopped
  • 2 tablespoons lime juice
  • cracked black pepper
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Set a large non-stick frying pan over medium heat and spray with olive oil. Add onion, carrots and garlic and cook, stirring often, for 3 minutes, or until fragrant. Add beef mince and cook, breaking up mince with a wooden spoon, for 4-5 minutes, or until browned.

    2 Add chilli powder to pan and cook, stirring, for 1 minute. Add tomatoes and bring to the boil. Reduce heat and simmer beef mixture, stirring occasionally, for 30 minutes. Stir kidney beans through mixture and cook, stirring occasionally, for 10-15 minutes, or until chilli con carne is thick.

    3 Meanwhile, make avocado salsa. Combine all ingredients in a medium bowl.

    4 Top chilli con carne with a dollop of sour cream, season with cracked black pepper and garnish with coriander leaves. Serve with crisp tortillas, avocado salsa and lime wedges.

    Variations

    Make it gluten free: Use gluten-free tortillas and check chilli powder and sour cream are gluten free.

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