CHILLI CON CARNE RICE BOWLS

Such a great comfort meal, but also healthy and fresh with the additions added to the bowl.
The cooked mince freezes beautifully, so make a batch and freeze what you don’t use.

Ingredients:

• 1 brown onion, finely diced

• 3 garlic cloves, very finely chopped

• 1 red capsicum, diced

• 500g beef mince

• 2 tablespoons tomato paste

• 600g canned crushed tomatoes

• 2 beef stock cubes

• 2/3 cup water

• 400g tinned kidney beans

• 2 teaspoons caster sugar or brown sugar

• Sea salt flakes

• Cracked black pepper

  Spice mix:

• 3 teaspoons sweet paprika

• 1 tablespoon cumin powder

• 2 teaspoons ground coriander

• 2 teaspoons onion powder

• 2 teaspoons dried oregano

• 1/2 teaspoon cayenne pepper (optional – this will give it a kick)

Method:

1. Place all ingredients into a large (5 litre) slow cooker. Stir everything through and make sure it’s well combined. Place the lid on and cook on high for 6-8 hours in the slow cooker.

2. Season well with sea salt and cracked black pepper.
   
   Serving suggestions:
   My favourite is to serve on a bed of rice with some chopped tomato, spanish onion, shredded lettuce, grated cheddar cheese, avocado smash, sour cream, coriander and fresh lime.
   
   The longer you cook it, the more flavour it will have, so I prefer to leave it for 8 hours.