Chilli con carne
2
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
This richly spiced beef and bean casserole served with coriander and jasmine rice is sure to be a hit with the family!
Ingredients
Olive oil
1 tbs
Lean beef mince, raw
500 g
Brown onion
2 medium, finely chopped
Carrot(s)
1 medium, diced
Celery
2 stick(s), diced
Zucchini
2 medium, diced
Garlic
1 clove(s), crushed
Ground cumin
2 tsp
Chilli powder
1 tsp
Ground cinnamon
2 tsp
Canned diced tomatoes
1 400g can, (1 x 400g can)
Canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g can)
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Tomato paste
2 tbs
Balsamic vinegar
2 tbs
Fresh coriander
⅓ cup(s), sprigs
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat the oil in a large non-stick saucepan over high heat. Cook the mince, breaking up any lumps, for 5 minutes or until browned. Transfer to a large bowl.
2
Lightly spray the saucepan with oil and reduce to medium–high heat. Cook the onion, carrot, celery, zucchini and garlic, stirring, for 8 minutes or until softened. Return the mince to the pan with the cumin, chilli powder and cinnamon. Cook, stirring, for 1 minute or until fragrant. Stir in tomatoes, beans and chickpeas.
3
Whisk 1¾ cups (435 ml) water, tomato paste and balsamic vinegar in a jug until combined. Add to the saucepan and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 45 minutes or until thickened.
4
Top with coriander to serve.
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