Chicken chilli con carne
chicken breast mince
canned diced tomatoes
400 g, (1 x 400g can)
canned pinto beans, rinsed, drained
1 can(s), (Mexican pinto beans, 1 x 425g can)
½ medium, mashed
¼ small, (1 tbs) diced
- Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken mince, stirring with a wooden spoon to break up the lumps, for 5 minutes or until the mince has browned.
- Add the tomato and undrained beans. Bring to the boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
- Divide the chicken mixture among serving bowls. Top with the avocado. Sprinkle with the coriander and onion.