Mexican Chilli Bowl

Mexican Chilli Bowl

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 10, 2017.
Order Now
Order Now

with refried beans

Ingredients

MEXICAN CHILLI

  • 1½ teaspoons oil, for cooking (or use spray oil)
  • ½ red onion, finely diced
  • 1 clove garlic, minced
  • 1½ tablespoons chilli spice mix
  • 500g lean ground beef
  • 3½ tablespoons tomato paste
  • 250g frozen corn
  • 1 cup chicken stock
  • ½ teaspoon salt
  • Pinch of chilli flakes or cayenne powder (optional)

REFRIED BEANS

  • ½ can refried black beans
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • Zest of ½ lime
  • ½ clove garlic, minced

SIMPLE SALSA

  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon vinegar (e.g. white wine, red wine, cider)
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 tomato
  • 1 sweet Palermo capsicum
  • ½ avocado
  • ¼-½ red onion

TO SERVE

  • ½-1 iceberg lettuce, cut in half and leaves separated
  • 4 tablespoons lite sour cream
  • 1 lime, cut into wedges

Steps

  1. Prepare Mexican chilli vegetables, lime, garlic and lettuce. Heat oil in a large fry-pan on medium-high heat. Cook onion and garlic with a pinch of salt for 2-3 minutes, stirring frequently, until starting to soften. Add chilli spice mix and cook for about 30 seconds, until fragrant.
  2. Add beef to pan and cook for 3-4 minutes, breaking beef up with a wooden spoon as it cooks, until browned. Add remaining Mexican chilli ingredients, bring to a simmer and reduce heat to medium. Cook for 6-7 minutes, until sauce has thickened slightly. Season with salt (if needed) and pepper. Cover to keep warm.
  3. While chilli cooks, prepare refried beans. Combine all refried bean ingredients in a small pot and heat gently until warm. Season to taste and set aside, covered, to keep warm.
  4. In a medium bowl, whisk together oil, vinegar and mustard. Dice tomato, capsicum and avocado 1cm and finely dice onion. Add to bowl with dressing, toss to combine and season to taste.
  5. TO SERVE arrange lettuce into bowls. Top with Mexican chilli and spoon over simple salsa. Dollop over sour cream and refried beans. Squeeze over lime wedges.