with Rice, Cheese and Smashed Avocado
On the table in less than 25 minutes, this Chipotle Chilli Con Carne is quick but still full of flavour. Traditionally hailing from Mexico, this spicy stew contains beef, kidney beans and a punchy spice mix to bring the heat.
Allergens
Utensils
Tags
Red Kidney Beans
1 carton(s)
Basmati Rice
150 grams
British Beef Mince
240 grams
Finely Chopped Tomatoes with Onion and Garlic
1 carton(s)
Chipotle Paste
20 grams
Red Wine Stock Paste
28 grams
Grated Hard Italian Style Cheese
20 grams
Baby Spinach
40 grams
Smashed Avocado
100 grams
Diced Chorizo
90 grams
Sugar
1 tsp
- Boil a half-full kettle.
- Meanwhile, drain and rinse the kidney beans.
- Pour the boiled water into a saucepan with ¼ tsp salt on high heat. Boil the rice, 10-12 mins.
- Once cooked, drain and pop back in the pan. Cover.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, add the beef mince and chorizo. Fry, 5-6 mins.
- Use a spoon to break it up. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Once browned, drain and discard any excess fat from the beef.
- Season with salt and pepper.
- Add the kidney beans, chopped tomatoes, chipotle, red wine stock paste, sugar (see pantry) and half the cheese.
- Stir and bring to the boil. Simmer, 2-3 mins.
- Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
- Share the rice between your bowls.
- Top with the chipotle chilli.
- Sprinkle over the remaining cheese.
- Dollop on the smashed avocado.
4681
kJ
Energy (kJ)
1119
kcal
Energy (kcal)
43.7
g
Fat
17.1
g
of which saturates
114.3
g
Carbohydrate
20.1
g
of which sugars
20.2
g
Dietary Fibre
60.9
g
Protein
7.88
g
Salt
