| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
2 people
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Ingredients
For the Chilli
- 500 grams mince meant
- 1/2 Yellow Pepper
- 1/2 Orange Pepper
- 2 sticks Celery
- 1 small leek
- 1 tin Chopped Tomatoes
- 1 box pasata
- 1 tsp hot paprika
- 1 pinch chilli
- 1 tsp Parsley
- 1 dash Olive Oil
For the Rice
- 1 cup basmati or other rice
- 1 pinch Turmeric
- 1 kale stock cube yeast free if required
For the Guacamole
- 1 large Avocado
- 1/2 freshly squeezed lemon juice
- 1 large handful fresh mint leaves
- 1 pinch Black Pepper
Ingredients
For the Chilli
For the Rice
For the Guacamole
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Instructions
- Start the Chill first by heating the oil in a large pan and browning the mince.
- Whilst this is browning off, chop the peppers, celery and leek. Add these to the mince, once browned.
- Add the pasata and chopped tomatoes and the spices. Stir and simmer for 20 minutes, stirring occasionally.
- Now for the Rice. add 1 cup of rice and two cups of water to a saucepan. Add the stock cube and spices and bring to the boil.
- Once boiling, add the saucepan lid and simmer on a low heat for around 8 - 10 minutes (or follow packet instructions). Take off heat once cooked and stir with a fork.
- Now for the Guacamole. peel and chop the avocado and add to a hand blender or small food processor (you can mash by hand but its easier in a processor).
- Add the lemon juice, mint and pepper. Blend until you reach a smooth consistency.
- Serve the rice, chilli and guacamole with some crips tortilla chips for extra crunch and enjoy!
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