Craving something hearty yet fresh? This Chilli con Carne with Avocado Salad delivers the best of both worlds. Simmered beef mince seasoned with taco spices, tomatoes, oregano, and kidney beans creates a comforting and flavour-packed stew, while the cool, zesty avocado salad, tossed with grape tomatoes, red onion, chilli, and coriander, adds a vibrant, refreshing counterpoint. Perfect for a satisfying midweek dinner that doesn’t skimp on taste.
Chilli con carne with avocado salad
Ingredients
- Chili con carne
- 1 tbsp Oil
- 1 Onion, finely chopped
- 1 Clove garlic, minced
- 500 g Beef mince
- 60 g Sachet taco seasoning
- 1 cup Beef stock
- 2 tbsp Tomato paste
- 800 g Tinned crushed tomatoes
- 1 tbsp Finely chopped fresh oregano
- 400 g Tinned kidney beans, drained, rinsed
- Lime cheeks, to serve
- Avocado salad
- 1 Avocado, sliced
- 125 g Yellow grape tomatoes, halved
- ½ Red onion, thinly sliced
- 1 Fresh long red chilli, finely chopped
- ¼ cup Loosely packed fresh coriander
Instructions
For the chili con carne
Heat oil in a medium pot. Cook onion and garlic, stirring, until onion softens. Add beef and taco seasoning; stir until beef is browned. Stir in stock, paste, tomatoes and oregano; bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
Stir beans into beef mixture; simmer, uncovered, for a further 30 minutes or until thickened slightly. Season to taste.
For the avocado salad
Place ingredients in a bowl and toss gently to combine.
Serve chilli con carne with avo salad and lime cheeks on the side.
