Chili con carne with avocado salad

Chili con carne with avocado salad

Looking for a low carb recipe that’s the ultimate comfort food? Then this spicy Chili con carne with avocado salad is just for you!

TOTAL TIME 1 hour 20 min | SERVES 4 

INGREDIENTS

• 1 tbsp Oil
• 1 Onion, finely chopped
• 1  Clove garlic, minced
• 500 g Beef mince
• 60 g Sachet taco seasoning
• 1 cup Beef stock
• 2 tbsp Tomato paste
• 800 g Tinned crushed tomatoes
• 1 tbsp Finely chopped fresh oregano
• 400 g Tinned kidney beans, drained, rinsed
• Lime cheeks, to serve

AVOCADO SALAD

• 1 Avocado, sliced  
• 125 g Yellow grape tomatoes, halved
• ½  Red onion, thinly sliced
• 1 Fresh long red chilli, finely chopped 
• ¼ cup Loosely packed fresh coriander 

METHOD

HEAT oil in a medium pot. Cook onion and garlic, stirring, until onion softens. Add beef and taco seasoning; stir until beef is browned. Stir in stock, paste, tomatoes and oregano; bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

STIR beans into beef mixture; simmer, uncovered, for a further 30 minutes or until thickened slightly. Season to taste.

AVOCADO SALAD

PLACE ingredients in a bowl and toss gently to combine.

SERVE chilli con carne with avo salad and lime cheeks on the side.

TIP: You can use 2 teaspoons of dried oregano instead of the fresh.

Print Recipe

Chili con carne with avocado salad

Serves: 4

Total Time: 1 hour 20 minutes

Ingredients

• 1 tbsp Oil 
• 1 Onion, finely chopped 
• 1  Clove garlic, minced  
• 500 g Beef mince
• 60 g Sachet taco seasoning 
• 1 cup Beef stock 
• 2 tbsp Tomato paste 
• 800 g Tinned crushed tomatoes
• 1 tbsp Finely chopped fresh oregano
• 400 g Tinned kidney beans, drained, rinsed 
• Lime cheeks, to serve
• Avocado salad
• 1 Avocado, sliced  
• 125 g Yellow grape tomatoes, halved
• ½  Red onion, thinly sliced
• 1 Fresh long red chilli, finely chopped 
• ¼ cup Loosely packed fresh coriander 

Instructions

1

Heat oil in a medium pot. Cook onion and garlic, stirring, until onion softens. Add beef and taco seasoning; stir until beef is browned. Stir in stock, paste, tomatoes and oregano; bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

2

Stir beans into beef mixture; simmer, uncovered, for a further 30 minutes or until thickened slightly. Season to taste.

For the avocado salad

3

Place ingredients in a bowl and toss gently to combine.

4

Serve chilli con carne with avo salad and lime cheeks on the side.

Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.