An easy twist on a classic, this chilli con carne makes for a quick and delicious Mexican dinner any night of the week.
Serves: 6 | Total Time: 30 mins
Ingredients
- 500ml Campbell’s Real Stock Unsalted Chicken
- 2 Tbsp extra virgin olive oil
- 2 medium brown onions, peeled and finely chopped
- 750g chicken mince
- 140g salt-reduced tomato paste
- 30g packet taco seasoning
- 400g can black beans, rinsed and drained
To serve:
- 150g plain whole grain corn chips
- ½ cup reduced-fat grated cheese
- ½ cup natural yoghurt
- 1 avocado, mashed with 2 tsp lime juice
- Small handful fresh coriander
Method
- Heat olive oil in a large saucepan or frypan over medium-high heat. Add onion and cook for 1-2 min until starting to soften. Add chicken mince and cook for 5-7 min or until meat is browned.
- Add tomato paste, seasoning and Campbell’s Real Stock. Simmer sauce for 10 min. Stir through beans and cook until heated through.
- Serve topped with one tablespoon of grated cheese, yoghurt and avocado, add fresh coriander and corn chips.
Recipe and image kindly provided by Campbell’s.