Chilli Con Carne
SERVES 4 PREP 20 minutes COOK 20 minutes
½ cup boiling water
1 red onion, finely chopped
1 yellow capsicum, coarsely chopped 2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons smoked paprika
250g beef mince
1½ cups passata (Italian tomato
1 small salt-reduced beef stock cube 400g can four bean mix, rinsed, drained 250g cherry tomatoes, halved 2 tablespoons chopped coriander,
plus extra leaves, to serve
1 tablespoon lemon juice
½ cup low-fat Greek-style natural yoghurt Lime cheeks, to serve
Heat a large frying pan over high heat. Add 1 tablespoon of the boiling water. Cook and stir onion, capsicum and garlic for 2 minutes or until soft. Add the cumin and paprika; cook and stir for 30 seconds or until fragrant.
Add mince; cook, stirring to break up lumps, for 3 minutes or until browned. Stir in passata, remaining boiling water, crumbled stock cube and beans; simmer, uncovered, for 10 minutes or until mixture thickens.
Add tomato; simmer for 2 minutes or until heated. Stir through coriander and juice. Top with yoghurt and extra coriander leaves. Sprinkle with freshly ground black pepper. Serve with lime cheeks.