25/11/2020 
CategoryBeef, Everyday, Hot Meals, Hot Meals, Lunch
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
½ tbsp olive oil
1 kg lean beef mince
3 onions, chopped
1 red capsicum, thinly sliced
2 large carrots, grated
3 tsp cumin powder
2 tsp coriander powder
2 tsp paprika
3 cups water
3 tbsp tomato paste (no added salt)
2 x 400g cans diced tomatoes
3 x 420g cans red kidney beans, rinsed and drained
Method
1
In a medium saucepan, heat oil then add beef and cook for 2-3 minutes or until browned.
2
Add onion, red capsicum and carrot. Cook for 1-2 minutes or until tender.
3
Stir in cumin, coriander, paprika, water, tomato paste and canned tomatoes. Cover and simmer for 20 minutes, stirring occasionally.
4
Add red kidney beans and cook for a further 20 minutes.
5
Serve with yoghurt and/or mashed avocado on warm tortillas.
Variations
- Mexican rice: top cooked rice with chilli con carne, a sprinkle of reduced fat cheese and a spoon of mashed avocado.
- Bread burritos: cook the chilli con carne until you have a relatively dry mixture. Place a piece of bread in a rectangle-sized piece of foil and spoon on a row of chilli con carne. Add a sprinkle of reduced fat cheese then roll bread over the filling and cover with foil. Place in or on top of pie oven to keep warm.
- Soft tacos: stuff soft taco shells (tortillas) with a spoonful of the chilli con carne and top with lettuce, tomato and reduced fat cheese.
- Jacket potato: spoon chilli con carne into a warmed potato, then top with reduced fat yoghurt or mashed avocado.
Tips
- Add other vegetables such as green beans, mushrooms and zucchini at step 3.
- For a vegetarian option, swap out the beef for 2 extra cans of kidney beans and add 1 cup of sliced mushrooms.
- Use lean chicken breast/mince instead of lean beef mince.
- Replace the kidney beans with four bean mix.
- If herbs are grown in your school garden, substitute fresh herbs such as basil, parsley, rosemary and thyme.
Nutrition Facts
Serving Size 210g
Servings 20
Amount Per Serving
Calories 194
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 2.3g12%
Sodium 255mg11%
Total Carbohydrate 10.2g4%
Sugars 3.1****g
Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
½ tbsp olive oil
1 kg lean beef mince
3 onions, chopped
1 red capsicum, thinly sliced
2 large carrots, grated
3 tsp cumin powder
2 tsp coriander powder
2 tsp paprika
3 cups water
3 tbsp tomato paste (no added salt)
2 x 400g cans diced tomatoes
3 x 420g cans red kidney beans, rinsed and drained
Directions
1
In a medium saucepan, heat oil then add beef and cook for 2-3 minutes or until browned.
2
Add onion, red capsicum and carrot. Cook for 1-2 minutes or until tender.
3
Stir in cumin, coriander, paprika, water, tomato paste and canned tomatoes. Cover and simmer for 20 minutes, stirring occasionally.
4
Add red kidney beans and cook for a further 20 minutes.
5
Serve with yoghurt and/or mashed avocado on warm tortillas.
