Name: Chilli con carne
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup (200g) long grain white or brown rice; 3 teaspoon ground coriander; 3 teaspoon ground cumin; 1 teaspoon mexican chilli powder, or to taste; 1/2 quantity bolognese base; 420 gram can red kidney beans, rinsed, drained; 1/4 cup chopped fresh coriander; 2 medium (500g) avocados; sliced fresh coriander, extra, to serve

Ingredients

1 cup (200g) long grain white or brown rice

3 teaspoon ground coriander

3 teaspoon ground cumin

1 teaspoon mexican chilli powder, or to taste

1/2 quantity bolognese base

420 gram can red kidney beans, rinsed, drained

1/4 cup chopped fresh coriander

2 medium (500g) avocados

sliced fresh coriander, extra, to serve

Method

1.Boil, steam or microwave the rice following the instructions on the pack until just tender.

2.Meanwhile, cook the ground coriander, cumin and chilli powder in a dry, large saucepan until fragrant. Add the bolognese base and beans, cook, stirring, until hot. Stir in the fresh coriander.

3.Serve the chilli con carne with rice, avocado, and extra coriander.

Chilli con carne mixture suitable to freeze. Not suitable to microwave.
Note

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Ingredients

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