Chilli Con Carne Rice Bowls
Chilli Con Carne Rice Bowls
Share Recipe Favourite Download PDFSuch 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.
Ingredients
- 500 g beef mince
- 600 g canned crushed tomatoes
- 400 g canned kidney beans drained & rinsed
- 0.667 cup water
- 2 tbsp tomato paste
- 1 brown onion finely diced
- 3 cloves garlic very finely chopped
- 1 red capsicum diced
- 2 beef stock cubes
- 2 tsp caster sugar or brown sugar
- sea salt & cracked black pepper
- 1 tbsp ground cumin
- 3 tsp sweet paprika
- 2 tsp ground coriander
- 2 tsp onion powder
- 2 tsp dried oregano
- 0.5 tsp 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[/timer>.500 g beef mince, 600 g canned crushed tomatoes, 400 g canned kidney beans, 0.667 cup water, 2 tbsp tomato paste, 1 brown onion, 3 cloves garlic, 1 red capsicum, 2 beef stock cubes, 2 tsp caster sugar, sea salt & cracked black pepper, 1 tbsp ground cumin, 3 tsp sweet paprika, 2 tsp ground coriander, 2 tsp onion powder, 2 tsp dried oregano, 0.5 tsp cayenne pepper
- Season well with sea salt and cracked black pepper, then serve it up!sea salt & cracked black pepper
- 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.1 red capsicum, 1 brown onion
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