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Mushroom Chilli Con Carne

Yields4 ServingsCook Time2 hrs 30 mins

 1 tbs olive oil
 1 brown onion, finely chopped
 2 garlic cloves, crushed
 1 tsp chilli powder
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp ground cinnamon
 400g lean beef mince
 400g cup mushrooms, chopped
 2 cups tomato passata sauce
 400g can red kidney beans, drained, rinsed
 Warm tortillas, diced avocado & low-fat yoghurt, to serve

Preheat oven to 130°C fan forced. Heat oil in a flameproof casserole dish over medium-low heat. Add the onion, garlic, chilli, cumin, coriander and cinnamon and cook, stirring often for 8 minutes or until onion is soft.


Increase the heat to high, add mince and cook, stirring to break up the lumps, for 10 minutes until brown. Add the mushrooms and cook a further 5 minutes.


Stir in the passata, season with a little salt and pepper and bring to the boil. Cover and place into the oven, cook for 11/2 hours. Stir in the beans, return to the oven and cook uncovered for further 20-30 minutes or until beans warmed through.


Serve with warm tortillas, avocado and yoghurt.

Nutrition Facts

Servings 0