Name: Chilli con carne with avocado salad
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 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

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?

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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