Skip to main contentSkip to footer
5

Chilli con carne

Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
6
Difficulty
Moderate
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

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)

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 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.
Notes
SERVING SUGGESTION: steamed jasmine rice.
You Might Like

Start eating better than ever!

Find your plan