Chilli Con Carne

Serves 5

Nutrition per serve

Calories: 354, Protein: 31g, Carbs: 32.6g, Fats: 9.6g, Fibre: 8.2g

Ingredients:

• ½ cup brown rice

• 1 tsp olive oil

• 1 onion, diced

• 2 cloves of garlic, finely chopped

• 500g extra lean beef mince

• 1 x 400g tin of red kidney beans, drained and rinsed

• 1 x 400g tin of diced tomatoes

• 2 tsp Mexican seasoning/spice

• 60g baby spinach

• 1 zucchini, grated

• 1 capsicum, diced

• ¼ cup plain Greek yoghurt (or coconut yoghurt for dairy free)

• ½ avocado, sliced

• ½ bunch coriander, leaves picked

Method:

1. Cook the rice according to the packet instructions

2. Add the olive oil to a large frying pan over medium heat. Once hot add the onion and garlic to the pan and cook for 3-4 minutes or until the onion is soft. Then, add the beef mince and cook for a further 3-4 minutes or until the mince is browned. Then, add the kidney beans, tomatoes, spice mix, spinach, zucchini and capsicum. Bring to a simmer and cook for 6-8 minutes or until the sauce thickens and the veggies are soft

3. Divide the rice and beef mixture between 5 bowls and top with the Greek yoghurt, avocado and coriander