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Chicken chilli con carne

4
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Moderate
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 can(s), (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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