Chilli Con Carne

SERVES 4 PREP 20 min­utes COOK 20 min­utes

Recipes+ - - Contents -

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

cook­ing sauce)

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.

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