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Chilli Con Carne with Avocado & Yoghurt Topping

Chilli Con Carne with Avocado & Yoghurt Topping

This recipe comes from FeelGood Food, a cookbook I co-wrote for the ABC a few decades ago. It’s one of those reliable, comforting meals that still holds up beautifully today — hearty, nourishing, full of flavour, and perfect for feeding a hungry family or just a hungry you! This version has a generous bean-to-meat ratio, making it lighter, healthier, and more budget-friendly than many traditional chilli recipes, while still deeply satisfying.

For a little extra indulgence, serve it with crunchy corn chips on the side.

Ingredients:

Avocado & Yoghurt Topping:

  • 1 tablespoon olive oil
  • 1 brown onion, finely diced
  • 300g lean beef mince
  • 4 garlic cloves, crushed
  • 3 teaspoons ground cumin
  • 1 teaspoon chilli powder (more if you like it hot!)
  • 1 tablespoon tomato paste
  • 400g can of diced tomatoes
  • 2 x 400g cans red kidney beans, drained and rinsed
  • 1 cup hot water
  • Sea salt and pepper, to taste
  • 2 ripe avocados
  • 2 tablespoons lemon juice
  • Sea salt and pepper, to taste
  • 2 tablespoons natural yoghurt
  • 2 tablespoons fresh coriander, finely chopped

To serve:

Steamed rice and corn chips

Serves: 4

Method:

  1. Heat a heavy-based saucepan over medium heat. Add olive oil, onion, beef mince and garlic, and cook for around 10 minutes, stirring frequently, until the onion has softened and the beef is browned.
  2. Add cumin, chilli powder, tomato paste and diced tomatoes. Stir well and cook for 2 minutes to deepen the flavour.
  3. Add kidney beans and hot water. Bring to the boil, then reduce heat to low, cover, and simmer gently for 30 minutes.
  4. Meanwhile, make the topping by mashing the avocados with lemon juice, sea salt and pepper. Stir through the yoghurt until just combined.
  5. Serve the chilli with rice, topped with a generous dollop of avocado yoghurt mixture and a sprinkle of fresh coriander. Add extra corn chips on the side for a bit of crunchy indulgence.

➲ Handy Hint:

Double the chilli con carne and freeze portions for nights when you don’t want to cook. Reheat on the stove or in the oven or microwave and make a fresh batch of avocado and yoghurt. 

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