Mexican

Kumato chilli con carne

Name: Kumato chilli con carne
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: /mexican
Ingredients: 1 tbs (20ml) olive oil; 1 brown onion, finely chopped; 2 tbs (35g) tomato paste; 1 tsp Mexican (medium) chilli powder; 500g beef mince; 500g Kumato tomatoes; 175g Minicaps baby capsicums, finely chopped; 1 cup (250ml) beef stock; 400g can lentils, drained, rinsed; 1 avocado diced; Tortilla strips, to serve; Coriander, to serve

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15m

35m

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Deep red kumatoes give this chilli a richer, more robust flavour. Recipe by Perfection Fresh

1 tbs (20ml) olive oil
1 brown onion, finely chopped
2 tbs (35g) tomato paste
1 tsp Mexican (medium) chilli powder
500g beef mince
500g Kumato tomatoes
175g Minicaps baby capsicums, finely chopped
1 cup (250ml) beef stock
400g can lentils, drained, rinsed
1 avocado diced
Tortilla strips, to serve
Coriander, to serve

Method

1.

Heat oil in a large deep-frying pan over medium heat. Add onion and cook, stirring often, for 4 minutes until soft. Add tomato paste and chilli powder and cook stirring for 1 minute until aromatic. Increase heat to medium high. Add beef mince and cook, breaking up the mince with a wooden spoon, until browned.
2.

Dice the tomatoes and set 1/2 cup aside. Add the rest to the mince with baby capsicums and stock. Bring to the boil, reduce heat and simmer, stirring occasionally for 20 minutes until thickened. Stir in lentils and cook, stirring occasionally for 5 minutes until warmed through.
3.

Scatter over reserved tomatoes, avocado and coriander. Serve with tortilla chips.