Let your slow cooker do the hard work then enjoy the Mexican flavours of this warming chilli.
- 1 large onion chopped
- 1 red capsicum finely chopped
- 1 kg beef mince
- 1 tbsp ground cumin
- 420 g can mexican chilli red kidney beans
- 1 cup water (250 ml)
- 580 g jar spicy tomato pasta sauce
- 10 tortillas
- 1 avocado chopped
Cook onion, capsicum and mince in an oiled, deep non-stick frying pan, breaking up meat, for 10 minutes, or until browned. Stir in cumin.
Transfer to a 5 to 6-litre slow cooker. Add undrained beans, water and sauce. Stir to combine. Season with salt and pepper. Cover with lid.
Cook on high for 3 hours.
Serve chilli con carne with tortillas and avocado.
Please note, nutritional information is approximate and based on the uncooked ingredients.
Nutrients Qty/serve(1) Energy 4977 kJ Protein 66.0 g Fat 56.0 g Saturated fat 17.6 g Total carbohydrates 88.4 g Sugars 16.5 g Dietary fibre 14.6 g Sodium 1813 mg
This article originally appeared on New Idea.