Chilli with Avocado Salsa
Yikes it was cold out running today. So I had to cook something hot for supper!
Chilli with avocado salsa. A great all round dish packed with protein, fibre, good fats, vitamins and minerals. And a touch of warming spice to counter the cold outside, its really perked me up!
Heat a glug of olive oil in a flame-proof casserole dish and lightly soften 1 finely chopped onion. Crush a couple of cloves of garlic and stir in with the onions. Add in 2 bay leaves, 2 tsp ground cumin, 2 tsp chilli powder (you might need more or less depending on the strength of your chilli powder and how hot you like your food) and a finely chopped red chilli (if you’re not keen on fire then remove the seeds and membrane first) and give everything a good stir.
Now turn up the heat and add 500g lean minced beef. Fry, breaking the meat up, until the meat browns.
Add 1 tin chopped tomatoes, 1 tin rinsed kidney beans, 250 ml beef stock (if you don’t have beef stock you can add red wine or water instead). Season to taste with salt and pepper and bring to the boil. Reduce the heat and simmer gently on the hob for about 30 minutes.
Whilst the chilli is cooking make the avocado salsa. You will need a nice ripe large avocado for this. Peel and dice the avocado into a small bowl.
Chop 2 tomatoes into small chunks and mix in with the avocado. Finely chop half a red onion and add to the avocado with half a finely chopped red chilli (de-seeded to manage the heat if you like). Squeeze over the juice of 1 lime and season with salt and pepper. Taste, and add more chilli, salt and pepper if required.
Rest the salsa, so the flavours combine.
Boil rice of your choice (basmati, long grain or brown rice depending upon what you have to and how virtuous you feel!) according to packet instructions (remember if you’re using brown rice that takes longer to cook, so best put that on before you make the salsa).
Serve the chilli with rice, salsa and sour cream if you like, with a sprinkling of chopped coriander leaves.
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