Chilli con carne with avocado salad

A healthy low carb alternative to the classic dish.

  • 1 hr 15 mins cooking
  • Serves 4
  • Print
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.


  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 500 grams minced beef
  • 60 grams sachet taco seasoning
  • 1 cup (250ml) beef stock
  • 2 tablespoons tomato paste
  • 800 grams canned crushed tomatoes
  • 1 tablespoon finely chopped fresh oregano
  • 400 grams canned kidney beans, drained, rinsed
  • lime cheeks, to serve
avocado salad
  • 1 large avocado (320g), halved, sliced
  • 125 grams yellow grape tomatoes, halved
  • ½ small red onion (50g), sliced thinly
  • 1 fresh long red chilli, chopped finely
  • ¼ cup loosely packed fresh coriander


  • 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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