Recipes

Live well. Eat well.

Not so Chilli Con Carne

45 MINS | SERVES 4

ingredients

• 500g Peppercorn Extra Lean Beef Burgers

• 1 tablespoon olive oil

• 1 onion, diced

• 2 garlic cloves, crushed

• 1 large carrot, diced

• 1 celery stick, diced

• 1 red capsicum, diced

• 1 teaspoon of smoked paprika

• 1 teaspoon of ground cumin

• 400g tin of baby roma or crushed tomatoes

• 400g tin red kidney beans

• ¾ cup of frozen corn

• 500ml bone both or beef stock

• Salt, pepper for seasoning

 

To Serve:

• Brown rice, coriander

• Sliced avocado, sour cream and jalapenos

PREPARATION

1 – Heat oil in large frying pan on low to medium. Add onion, garlic, carrot, celery and cook until soften, approximately 6 to 7 minutes.

2 – Break up burgers into a mince and add to frying pan. Increase heat of frying pan to high and cook stirring often for 4 to 5 minutes or until goldened. Add capsicum, paprika, cumin, a pinch of salt and pepper and stir through for 1 to 2 minutes.

3 – Next add bone broth, tomatoes, corn, and kidney beans to the pan. Bring to boil then reduce to a simmer and cook for a further 15 to 20 minutes.

4 – While your Con Carne is cooking prepare your rice and sides, such as sliced avocado, sour cream and chopped up jalapenos (for those who like a little heat).

5 – To serve, divide your rice in bowls and top with the Con Carne, chopped coriander and your choice of sides.

 

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