Chilli con carne with rice

Total Time
This richly spiced beef and bean casserole served with coriander and jasmine rice is sure to be a hit with the family!
  • olive oil
    1 tbs
  • lean beef mince
    500 g
  • brown onion
    2 medium, finely chopped
  • carrot(s)
    2 medium, diced
  • celery
    2 individual, diced
  • zucchini
    2 medium, diced
  • garlic
    2 clove(s), crushed
  • ground cumin
    2 tsp
  • Keen's, Chilli Powder
    1 tsp
  • ground cinnamon
    2 tsp
  • canned diced tomatoes
    400 g, (1x400g can)
  • Canned red kidney beans, rinsed, drained
    1 can(s), (1x400g can)
  • chickpeas, canned, rinsed, drained
    1 can(s), (1x400g can)
  • tomato paste
    2 tbs
  • balsamic vinegar
    2 tbs
  • fresh coriander
    ⅓ cup(s), sprigs
  • oil spray
    1 x 3 second spray(s)
  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 plate.
  2. Lightly spray the saucepan with oil and reduce heat 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, cinnamon and chilli. Cook, stirring, for 1 minute or until fragrant. Stir in the tomato, beans and chickpeas. Whisk 1¾ cups (430ml) water, tomato paste and balsamic in a jug until combined. Add to the saucepan and bring to the boil. Reduce heat and simmer, uncovered, for 45 minutes or until the sauce thickens.
  3. Top with coriander to serve.
SERVING SUGGESTION: steamed jasmine rice.

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