Healthier Chilli Con Carne

14 Ingredients

Number of servings

2 corn cobs, husks and silks removed
250grams lean pork mince (see tip)
1tablespoons smoked paprika
2teaspoons fennel seeds
2 cloves garlic, crushed
400grams Macro Organic no-added-salt diced Italian tomatoes
2tablespoons no-added-salt tomato paste
840grams Macro no-added-salt three-bean mix, rinsed, drained
1 small red onion
1 long red chilli, thinly sliced
1/3 bunch coriander, sprigs picked
2 limes, cut into cheeks
4 slices seeds & grain sourdough, toasted
5mL extra virgin olive oil cooking spray

Description

If you need dinner ready in 30 minutes, this pork chilli con carne recipe might be your new hero. Delicious Mexican flavours combine with filling black beans, charred corn and zesty lime.

Use-it-up tip:

Got mince leftover? Freeze it for the next time you make this delicious dish and save time and money!

Method

Step 1 of 4

Spray corn with oil. Heat a grill over medium-high heat. Add corn and cook, turning occasionally, for 5-8 minutes or until lightly charred and tender. Cool slightly. Using a large sharp knife, cut kernels from cobs, being careful to keep kernels in pieces.

Step 2 of 4

Meanwhile, spray pork with oil. Heat a large non-stick frying pan over medium-high heat. Add pork and cook, stirring to break up any lumps, for 3 minutes or until browned. Add paprika, fennel and garlic and cook, stirring, for 30 seconds or until fragrant.

Step 3 of 4

Add canned tomato, tomato paste and 2/3 cup water to pan. Cook, stirring occasionally, for 2 minutes or until combined and mixture comes to the boil. Reduce heat to medium. Stir in beans. Cook for 5 minutes or until thickened slightly.

Step 4 of 4

Using a sharp knife, cut onion into very thin rounds. Top chilli con carne with onion, chilli, corn and coriander. Serve with lime and toasted bread.