Dinner ideas

Chilli con carne with avocado salad

A healthy low carb alternative to the classic dish.
1H 15M

We’ve paired the hearty Mexican favourite , chilli con carne with a fresh and zesty side salad and avocado for a healthy low carb alternative.

Looking for more Mexican recipes or low carb dinners?


avocado salad


1.Heat oil in a medium saucepan; cook onion and garlic, stirring, until onion softens. Add beef and taco seasoning; stir until beef is browned. Stir in stock, paste, tomatoes and oregano; bring to the boil. Reduce heat; simmer, covered, for 30 minutes.
2.Stir beans into beef mixture; simmer, uncovered, for a further 30 minutes or until thickened slightly. Season to taste.
3.Meanwhile, make avocado salad.Place ingredients in a medium bowl; toss gently to combine.
4.Serve chilli con carne with salad and lime cheeks.

You can use 2 teaspoons dried oregano instead of the fresh if you prefer or if fresh is unavailable. Store chilli con carne mixture, covered, in the fridge for up to 3 days or freeze for up to 3 months.


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