I used to have this meal wrapped in a tortilla as a rice free burrito. And when I was vegan I substituted the beef for kidney beans. But given I had this while doing the whole 30 it became a chilli bowl, and I love it just as much without the bread (Ken disagrees though and insists on tortila to dip in to it).
- 500g beef mince or the equivalent of 2 420g cans of kidney beans (or a combination of the two)
- 420g can diced tomato or equivalent pasata or fresh finely diced tomatoes
- 1 small onion, finely diced
- 1 long stemmed red chilli, deseeded and finely diced
- 2 cloves crushed garlic
- 2 teaspoons cummin
- 2 teaspoons praprika
- Sea salt and cracked pepper to season
- 2 teaspoons oil – I use coconut
- Optional – 1 teaspoon or more of chilli flakes, cacoa or cinnamon
- Optional – grated veggies, for example carrot or zucchini
- 1 avocado, flesh removed and mashed with a fork
- Juice of one lime
- 1/4 onion, finely diced
- Pinch sea salt
- Optional – coriander, chopped
Fresh tomatoes roughly diced
Sautee the onion in the oil in a large frypan, pot or wok on low-medium heat. Once softened add the chilli, cumin, praprika, garlic and optional extras if you’re using them. Cook for a further minute or until the spices become fragrant.
Add the beef mince and turn the heat up to medium-high. Once the meat has browned add in the tomatoes, heat through, and if you have time allow to reduce for 10-15 minutes.
Meanwhile mix the guacamole ingredients together in a small bowl.
Give it a taste test and serve on a bed of spinach (or other leafy greens) and top with the fresh gaucamole and diced tomatoes. Some jalapenos on the side are also a great accompaniment.
Prep time 5 minutes
Cooking time 10-20 minutes