Smoky chilli con carne with guacamole
Serves: 4
Time to make: 35 mins
Total cost: $26.40 / $6.60 per serve
(at time of publication)
Ingredients
- 1 cup SunRice Rice & Quinoa
- 1 teaspoon ground smoked paprika
- 400g rump steak, excess fat removed, thinly sliced
- spray oil
- 1 red onion, finely chopped
- 1 green capsicum, roughly chopped
- 1 cup roughly chopped courgettes
- 400g can Mexican style chopped tomatoes
- 420g can Mexican spiced baked beans
- 1 teaspoon hot ground chilli powder
- ½ cup fresh coriander, roughly chopped
- Guacamole
- 1 large avocado, mashed
- 1 teaspoon coriander paste
- splash of lemon juice
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Cook rice and quinoa blend following packet directions.
2 To make smoky chilli, in a small bowl combine paprika and beef. Mix until coated well.
3 Heat a non-stick pan with oil spray, add all vegetables and stir-fry until softened. Add steak until browned then add tomatoes, beans and chilli. Bring to a simmer.
4 Combine guacamole ingredients in a small bowl and mix well.
5 Divide rice and quinoa among 4 bowls, top with smoky chilli, guacamole and fresh coriander.
Variations
Make it gluten free: Check ground paprika flavoured tomatoes, flavoured beans and ground chilli powder are gluten free.
Nutrition Info (per serve)
-
Calories 543cal
-
Kilojoules 2270kJ
-
Protein 37g
-
Total fat 17g
-
–Saturated fat 4g
-
Carbohydrates 55g
-
–Sugars 12g
-
Dietary fibre 12g
-
Sodium 500mg
-
Calcium 70mg
-
Iron 6.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
