Chilli con carne with avocado recipe

Method

1. Heat 1 tbsp oil in a frying pan over a medium heat, then fry 1 chopped onion for 8 mins until softened. Add 2 chopped garlic cloves and the chopped stalks from 15g coriander; fry for 2 mins.
2. Increase the heat to high and add 250g lean 5% fat beef mince, breaking it up with a wooden spoon. Fry for 10 mins until starting to caramelise. Add 1½ tsp smoked paprika and 2 tsp ground cumin; toast for 1 min. Add 2 x 400g tins chopped tomatoes, then pour in 2 x 400g tins of beans (cannellini, kidney or chickpeas) and their liquid; top up with water so the beef is just covered. Bring to the boil, then reduce to a simmer; cook for 1 hr, stirring occasionally.
3. Add 400g frozen Mediterranean-style chargrilled vegetables and cook for 10 mins.
4. Meanwhile, mash 200g defrosted frozen avocado in a bowl, then mix in the juice of 1 lime and the chopped leaves from 15g coriander. Serve the chilli with rice, yogurt and sliced red chilli, if you like, with the mashed avocado.

• Slow cooker tip: To cook in a slowcooker, fry the mince in 1 tbsp oil for 8-10 mins; transfer to a slowcooker. Fry the onion, garlic and coriander stalks, then add the spices. Add the tinned tomatoes and enough water to cover. Bring to the boil, then tip into the slowcooker. Cover and cook on low for 6-8 hrs until thickened. Add the beans, cook for 30 mins, then add the frozen veg for the final 10 mins.

• See more Minced beef recipes

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.