Live well. Eat well.

Chilli Con Carne

30 mins | Serves 6

  • 540g Peppercorn Extra Lean Beef Burgers, broken up into mince
  • ½ teaspoon olive oil
  • 1 red capsicum, chopped
  • 2 celery sticks
  • 1 large zucchini, chopped
  • 1 small fresh chilli, deseeded, finely chopped
  • 1 tsp Mexican chilli powder
  • 400g can no-added-salt tomatoes
  • 400g can no-added-salt red kidney beans, rinsed, drained
  • 80ml (⅓ cup) water
  • 100g (½ cup) basmati rice
  • 75g (¼ cup) extra-light sour cream
  • Fresh coriander sprigs, to serve

1 – Heat the oil in a large non-stick frying pan on medium. Add the capsicum, celery, zucchini, garlic and fresh chilli. Cook, stirring often, for 6-7 minutes or until the vegetables soften slightly.

2 – Increase the heat to high. Add the mince. Cook stirring often, for 4-5 minutes or until browned. Add the chilli powder. Cook, stirring, for 1 minute. Add the tomatoes, kidney beans and water to the pan. Bring to the boil. Reduce head to medium. Cook, stirring often, for 5 minutes.

3 – Meanwhile, cook rice in a saucepan of boiling water following the directions, or until tender. Drain well.

4 – Divide the rice and mince mixture between bowls, or stir rice through the mice mixture. Top with sour cream and coriander sprigs to serve.


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