Easiest chilli con carne
This meal is athlete-approved and super easy
Serves
4
Prep Time
20 mins
Cook Time
20 mins
Olympian Sarah Cowley-Ross loves making this easy chilli con carne for her family.
You can use up the veggies in the back of your fridge by grating them into this delicious mince mixture - whether it's carrots, courgettes, or something else. The best part is knowing that your family is getting the best nutrition and fuel from New Zealand beef mince and loads of veg.
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ShareIngredients
500g Quality Mark beef mince
2 Tbsp olive oil
1 onion
finely chopped2 garlic cloves
finely chopped1 celery stalk
chopped¾ tsp dried oregano
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
pinch chilli powder
1 bay leaf
2 Tbsp tomato paste
400g can canned chopped tomatoes
1 cup beef stock
400g can can red kidney beans
drained and rinsed2 tsp brown sugar
2 carrots
grated1 red capsicum
roughly chopped1 courgette
grated or dicedsalt and pepper
to taste
1 cup brown rice
125g sour cream
100g cheese
gratedfresh coriander
for garnish
Method
Cook the rice according to packet instructions.
While the rice is cooking, heat the oil in a heavy-based saucepan and add onion, garlic and celery, cook for 2 – 3 minutes or until onion is golden.
Add the mince and continue cooking until the mince is browned and no longer in clumps.
Add oregano, cumin, coriander, paprika, chilli powder, bay leaf and tomato paste and stir for a few minutes.
Add the tomatoes, stock, beans, brown sugar, carrot, capsicum and courgette. Combine well and bring to a simmer. Cook over a gentle heat for 15-20 minutes, until the sauce is thickening.
Check the seasoning and adjust to taste.
Serve with rice and garnish with cheese, sour cream and coriander.
Nutrition Information per Serving (751g)
This nutrition analysis is based on 4 adult serves and doesn't include corn chips.
