Chilli con carne
GREEN (NSW & NHSC)
Makes 20 serves
- ½ tablespoon olive oil
- 1kg lean beef mince
- 3 onions, chopped
- 1 red capsicum, thinly sliced
- 2 large carrots, grated
- 3 teaspoons cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons paprika
- 3 cups water
- 3 tablespoons tomato paste (no added salt)
- 2 x 400g cans of diced tomatoes
- 3 x 420g cans red kidney beans, rinsed and drained
- In a medium saucepan, heat oil then add beef and cook for 2-3 minutes or until browned.
- Add onion, red capsicum and carrot. Cook for 1-2 minutes or until tender.
- Stir in cumin, coriander, paprika, water, tomato paste and canned tomatoes. Cover and simmer for 20 minutes, stirring occasionally.
- Add red kidney beans and cook for a further 20 minutes.
- Serve with yoghurt and/or mashed avocado on warm tortillas.
- Mexican rice: top cooked rice with chilli con carne, a sprinkle of reduced fat cheese and a spoon of mashed avocado.
- Tortillas/burritos: cook the chilli con carne until you have a relatively dry mixture. Place a piece of bread in a rectangle-sized piece of foil and spoon on a row of chilli con carne. Add a sprinkle of reduced fat cheese then roll bread over the filling and cover with foil. Place in or on top of pie oven to keep warm.
- Tacos: stuff taco shells with a spoonful of the chilli con carne and top with lettuce, tomato and reduced fat cheese.
- Jacket potato: spoon chilli con carne into a warmed potato, then top with reduced fat yoghurt or mashed avocado.
- Add other vegetables such as green beans, mushrooms and zucchini at step 3.
- For a vegetarian option, swap out the beef for 2 extra cans of kidney beans and add 1 cup of sliced mushrooms.
- Use chicken breast/mince Instead of lean beef mince.
- Replace the kidney beans with four bean mix.
- If herbs are grown in your school garden, substitute fresh herbs such as basil, parsley, rosemary and thyme.
Recipe tested by JG May 2016
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