Ingredients
• 500g lean beef mince
• 1 750g can Red Kidney Beans
• 1 Organic Onion diced
• 1 tbs Flannerys Own Certified Organic Olive Oil
• 3 tsp Garlic
• 3 tsp Ground Cumin
• 3 tsp Ground Coriander
• 3 tsp Tomato Paste
• Flannerys Own Certified Organic Corn Chips
• 4 Organic Tomatoes, diced
• 1 Organic Lettuce, sliced
• 1 Organic Avocado diced
• 1/2 cup Shallots sliced thin
• Hot or Mild Taco Sauce
• Light Cheese, to taste
Preparation
• Heat oil in a pan over medium heat. Add the onion and garlic, cook for approximately 5 minutes until onions are soft.
• Add cumin, coriander and stir for a further minute.
• Add in the mince and cook until browned, stirring with a wooden spoon and breaking up lumps.
• Stir in the tomato paste and red kidney beans.
• Reduce heat to a simmer and cook for 10 to 15 minutes until the mixture thickens, stirring occasionally. If the mixture is too thick simply add a small amount of water.
• To serve, place corn chips in a plate, add the chilli con carne mixture on top and add cheese. Heat in the microwave for 30 seconds to 1 minute until cheese has melted. Finish off with some taco sauce, tomato, avocado, lettuce and shallots on top and enjoy. (Change the toppings as you wish, add some capsicum, chilli, olives or fresh herbs).
• Serving alternative: serve the chilli con carne on a bed of cooked rice.
• Vegetarian alternative: simply cook without the mince.