Beef Quick Main Mexican

Quick chilli con carne with avocado and fresh chilli

Name: Quick chilli con carne with avocado and fresh chilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: /mexican
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 2 garlic cloves, crushed; 500g lean beef mince; 700ml tomato passata (sugo) (see note); 800g canned kidney beans, rinsed, drained; 2-3 tablespoons hot chilli sauce (to taste); 1 avocado, flesh chopped; 1 long red chilli, seeds removed, sliced; 1 cup (200g) basmati rice, cooked; 4 tablespoons light sour cream (optional), to serve

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15m

30m

Quick chilli con carne with avocado and fresh chilli

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by Louise Pickford

Food stylist and author

Oct 03, 2015

Whip up dinner in a flash with this lower-GI chilli con carne.

2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
500g lean beef mince
700ml tomato passata (sugo) (see note)
800g canned kidney beans, rinsed, drained
2-3 tablespoons hot chilli sauce (to taste)
1 avocado, flesh chopped
1 long red chilli, seeds removed, sliced
1 cup (200g) basmati rice, cooked
4 tablespoons light sour cream (optional), to serve

Method

1.

Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic and cook for 5 minutes or until softened slightly. Add mince and brown for a further 3-4 minutes, breaking up with a wooden spoon. Stir in tomato passata, beans and chilli sauce, then season with salt and pepper. Bring to the boil over medium-high heat, then reduce the heat to medium and simmer for 15 minutes or until the beef is cooked through and the mixture thickens slightly.
2.

Divide the chilli con carne among bowls, top with the avocado and chilli, then serve with rice and sour cream, if desired.