Chicken chilli con carne
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
This chilli delivers the flavours of Mexican to your dinner table!
Ingredients
Olive oil
2 tsp
Chicken breast mince
150 g
Canned diced tomatoes
400 g, (1 x 400g can)
Canned pinto beans, rinsed, drained
1 400g can, (Mexican pinto beans, 1 x 425g can)
Avocado
½ medium, mashed
Fresh coriander
2 tbs
Red onion
¼ small, (1 tbs) diced
Instructions
1
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.
2
Add the tomato and undrained beans. Bring to the boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
3
Divide the chicken mixture among serving bowls. Top with the avocado. Sprinkle with the coriander and onion.
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