Quick chilli con carne with avocado and fresh chilli
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How to make Quick chilli con carne with avocado and fresh chilli
Yield = 4Prep time: 0:15
Cook time: 0:30
Total time: 0:45
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 500g lean beef mince
- 700ml tomato passata (sugo) (see note)
- 800g canned kidney beans, rinsed, drained
- 2-3 tablespoons hot chilli sauce (to taste)
- 1 avocado, flesh chopped
- 1 long red chilli, seeds removed, sliced
- 1 cup (200g) Basmati rice, cooked according to packet instructions
- 4 tablespoons light sour cream (optional), to serve
Method
- Step 1 Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic and cook for 5 minutes or until softened slightly. Add mince and brown for a further 3-4 minutes, breaking up with a wooden spoon. Stir in tomato passata, beans and chilli sauce, then season with salt and pepper. Bring to the boil over medium-high heat, then reduce the heat to medium and simmer for 15 minutes or until the beef is cooked through and the mixture thickens slightly.
- Step 2 Divide the chilli con carne among bowls, top with the avocado and chilli, then serve with rice and sour cream, if desired.
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