Chilli Con Carne with Avocado and Yoghurt Topping

Try this Chilli Con Carne with oven baked corn chips on the side rather than on a bed of rice.

Ingredients (Serves 4)

  • 300g minced beef
  • 2x400g can red kidney beans, drained and rinsed under cold running water
  • 400g can diced Italian tomatoes
  • 1 onion, finely diced
  • 4 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 1 cup hot water
  • 3 teaspoons cumin powder
  • 2 teaspoons chilli powder
  • sea salt and pepper


  • 2 ripe avocados
  • 2 tablespoons natural yoghurt
  • 2 tablespoons lemon juice
  • 2 tablespoons coriander, chopped
  • sea salt and pepper


  1. Heat a heavy-based saucepan. Add onions, minced beef and garlic, cook for about 10 minutes, stirring frequently.
  2. Add cumin powder, chilli powder, tomato paste and tomatoes. Stir and cook for 2 minutes.
  3. Add drained and rinsed beans and 1 cup of hot water to the saucepan. Stir and bring to boil. Reduce heat, season to taste. Cover saucepan with lid and simmer gently for 30 minutes.
  4. To make the topping, mash the avocados with lemon juice, salt and pepper. Stir yoghurt through, season to taste.
  5. Serve beans on a bed of rice with a dollop of avocado and yoghurt topping. Sprinkle with chopped coriander.