Chilli Con Carne Rice Bowls
Chilli Con Carne Rice Bowls
Such a great comfort meal, but also healthy and fresh with veggies added to the bowl. The cooked mince freezes beautifully, so make a big batch and freeze what you don’t use.
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Ingredients
- 500 g beef mince
- 600 g canned crushed tomatoes
- 400 g canned kidney beans drained & rinsed
- 2/3 cup water
- 2 tablespoons tomato paste
- 1 brown onion finely diced
- 3 cloves garlic very finely chopped
- 1 red capsicum diced
- 2 beef stock cubes
- 2 teaspoons caster sugar or brown sugar
- sea salt & cracked black pepper
Spice Mix
- 1 tablespoon ground cumin
- 3 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper optional – this will give it a kick
Instructions
- Place all the ingredients in a large (5 litre) slow cooker. Stir well, place the lid on and cook on high for 6–8 hours. The longer you cook it, the more flavour it will have, so I prefer to leave it for 8 hours.
- Season well with sea salt and cracked black pepper, then serve it up!
- Serving suggestion: My favourite way to eat this is on a bed of rice with some chopped tomato, red onion, shredded lettuce, grated cheddar, smashed avo, sour cream, coriander and fresh lime.
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