Chilli con carne with rice
Serve this hearty beef dish in a tortilla as an alternative to rice.
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SF
Soy free
NF
Nut free
LF
Lactose free
EF
Egg free
Main meal
Ingredients
Serves
people
Method
- Cook rice according to packet instructions.
- Peel and finely dice onion.
- Dice carrot, celery and capsicum.
- Heat oil in large saucepan over medium heat. Add onion, carrot, celery, capsicum, chilli powder and cumin. Stir and cook for 6 to 8 minutes, until vegetables soften.
- Add garlic and cook for 1 minute.
- Add beef mince, stir and use wooden spoon to break meat into small pieces. Cook for 2 to 3 minutes, until mince browns slightly.
- Drain and rinse kidney beans. Add to pan with canned tomatoes and water. Stir and bring to the boil. Turn heat down and simmer for 30 minutes or until sauce thickens.
- Serve with cooked rice.
Recipe tip
- As an alternative to rice, serve the meat sauce in a flour tortilla (pictured).
Allergy information
This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).
When preparing this recipe, it is important to:
- double-check the label of ingredients every time you make it
- prevent any contamination during preparation, cooking and serving.
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Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne.
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2024.