Chilli Con Carne with Quinoa and Homemade Tortilla Chips

What You’ll Need

Serves 4

• 500g extra lean beef mince

• 2 tortillas

• 1 zucchini

• 1/2 red capsicum

• Passata

• Canned diced tomatoes

• Brown rice and quinoa (microwave packet for convenience!!)

• 3 cloves garlic

• Extra virgin olive oil

• Ground chilli

• Smoked paprika

• Coriander

• Soy greek yoghurt

• Lime

• Chilli flakes (optional)

• Avocado (optional)

Warming and soul nourishing, perfect for those cooler months.

Method

1. Start by preheating your oven to 180°C fan forced. Slice your tortillas into triangles and season with olive oil and smoked paprika. Bake for around 10 minutes until golden and crispy. Then set aside.

2. Meanwhile, dice your zucchini, capsicum and garlic.

3. In a pan over low-medium heat, add olive oil and garlic and cook until fragrant. Add your mince, followed by the zucchini and capsicum.

4. Once the meat is browned, stir through your spices (to taste), passata and diced tomatoes. Allow to simmer until well combined.

5. Cook or heat your brown rice and quinoa according to packet instructions.

6. To serve, add the rice and quinoa to your bowl, followed by your chilli. Top with yoghurt or sour cream, the homemade tortilla chips and your choice of herbs and avocado (for more healthy fats if desired!!). Then finish with lime and chilli flakes (optional for more spice)!

Stay balanced,

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