Chilli Con Carne

Name: Chilli Con Carne
Prep time: 15 s
Cook time: 14 s
Total time: 30 s
Yield: 4
Ingredients: 100 Grams White Long-Grain Rice; 1 Tablespoon Olive Oil; 150 Grams Medium Brown Onion chopped finely; 150 Grams Red capsicum diced; 400 Grams Can chopped tomatoes; 400 Grams Canned Kidney Beans; 1 Unit Avocado diced; 2 Tablespoons Chopped Coriander

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Easy

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30 Min

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Ingredients

White Long-Grain Rice

100 g

Olive Oil

1 tbsp

Medium (150g) onion, sliced

150 g

Red Capsicum, sliced thinly

150 g

( 1 )

Can chopped tomatoes

400 g

Canned Kidney Beans

400 g

Avocado

Chopped Coriander

2 tbsps

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Nutritional Information

per serving

Carbohydrates

51.18 g

Energy

363.68 kcal

Fats

11.91 g

Protein

11.66 g

per serving

Recipe steps

30 min

5 min

10 min

2 min

10 min

1 min

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30 min

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In a medium bowl place MAGGI Mexican Plant Based Mince with 1 cup (250mL) water, stir and leave for 10 minutes until water is absorbed.

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30 min

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Cook rice according to packet directions and set aside; keep warm.

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30 min

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Meanwhile heat a large frying pan over medium to high heat, add oil, onion and capsicum and cook for 2-3 minutes or until softened.

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30 min

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Add the MAGGI Mexican Plant Based Mince and cook for 1-2 minutes.

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30 min

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Add chopped tomatoes, kidney beans, and ¼ cup of water, bring to a boil; reduce heat and simmer uncovered for 8-10 minutes stirring occasionally.

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30 min

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Serve over rice, top with avocado, chopped coriander, and a dallop of sour cream if desired.

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Chilli Con Carne

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Ingredients

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