Simple and delicious chilli con carne

Ingredients

  • 500g beef mince

  • Dash of oil for the pan

  • 1 garlic clove

  • 1/2 diced large onion

  • 1 1/2 C diced veges of your choice, eg carrot, zucchini or capsicum

  • 1 C beef stock

  • 1 tin 400g chopped tomatoes

  • 400g tin black beans

  • 2 Tbsp tomato paste

  • 1 tsp each of cumin & oregano

  • Optional—1 tsp chilli powder, more if you like it hotter

  • Good crack of black pepper, salt to taste

  • 1 ripe avocado—to slice or mash up for on the top

  • Optional—natural yoghurt or sour cream, a few corn chips to dunk, grated cheese, coriander for the top.

Directions

In a medium frying pan, heat oil and cook onion & garlic, cook until fragrant. Then add the rest of the veges until cooked through. Add mince, when it starts to brown off add in your stock, tomatoes, paste, herbs and chilli. Simmer for a few minutes then add your beans, salt & pepper and simmer for a further 15 mins. Serve with your toppings, you could add brown rice to the side too for a larger dinner meal. Enjoy the leftovers for lunch the next day, YUM! Serves 4.

DinnerSarah Martellimince, chilli, mexican