Chilli Con Carne

16 Ingredients

Number of servings

2 cloves garlic, crushed
2 large green chillies, chopped
2 large red chillies, chopped
1/2 cup fresh coriander, chopped (plus leaves to garnish)
1 large onion, chopped
1/2 cup light sour cream
2teaspoons dried chilli flakes (to taste)
1teaspoons ground cumin
1teaspoons smoked paprika
410grams can salt-reduced red kidney beans, drained
1 cup beef stock
400grams can tomatoes
600grams regular beef mince
3 cup basmati rice, steamed (to serve)
1tablespoons olive oil
50grams tomato paste

Nutrition per serving

37% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Give this simple chilli con carne recipe a taste. If you like spice, add more smaller-sized chillies, or you can turn the heat down by using larger chillies.

Method

Step 1 of 3

Heat oil in a large frying pan over medium-high heat. Add onion, chilli and garlic and cook for 5 minutes, stirring often until softened. Transfer to a bowl. Increase heat to medium-high. Add mince and cook, stirring with a wooden spoon to break up lumps, until well browned.

Step 2 of 3

Stir in spices and tomato paste. Cook for 2 minutes. Add tomatoes, stock and beans, stirring to combine. Reduce heat to medium-low and simmer for 20 minutes until thickened.

Step 3 of 3

Stir through coriander. Serve chilli con carne with rice and topped with a dollop of sour cream. Garnish with extra coriander leaves.