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Chilli Con Carne Mexican Bowls

Print Recipe
Servings 4
Calories 485 kcal

Ingredients
 
 

  • 1 brown onion finely diced
  • 3 cloves garlic very finely chopped
  • 1 red capsicum diced
  • 500 g beef mince
  • 2 tablespoons tomato paste
  • 600 g canned crushed tomatoes
  • 2 beef stock cubes
  • 2/3 cup water
  • 400 g kidney beans tinned
  • 2 teaspoons caster sugar or brown sugar
  • sea salt
  • cracked black pepper

Spice mix:

  • 3 teaspoons paprika sweet
  • 1 tablespoon dried cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper optional – this will give it a kick
US Customary - Metric

Instructions
 

Method:

  • 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.
  • 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.

Nutrition

Calories: 485kcalCarbohydrates: 32gProtein: 32gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 89mgSodium: 157mgPotassium: 996mgFiber: 10gSugar: 4gVitamin A: 1897IUVitamin C: 44mgCalcium: 82mgIron: 6mg

Keywords

Dinner, Lunch, One Pot
Beef, Dairy Free, Egg Free, Gluten Free, Nut Free