1 tsp olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp ground cinnamon
¼ tsp ground chilli
1 large red capsicum, chopped
1 large zucchini, coarsely grated
1 large carrot, coarsely grated
500 g extra-lean beef mince
400 g can canned tomatoes
500 g tomatoes, chopped
1 salt-reduced chicken stock cube
250 ml boiling water
400 g canned kidney beans, rinsed and drained
120 g Doongara rice
4 Tbsp light sour cream, to serve
lime, cut into wedges
- Heat oil in a large heavy-based saucepan over medium. Add onion and garlic. Cook, stirring occasionally, for 6-7 minutes or until onion softens. Add cumin, coriander, paprika, cinnamon and chilli. Cook, stirring, for 1 minute. Add capsicum, zucchini and carrot and cook, stirring often, for 2 minutes.
- Increase heat to high and add mince. Cook, stirring often, for 3-4 minutes or until mince browns. Add canned tomato, fresh tomato and combined stock cube and boiling water. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 10 minutes. Remove lid and cook gently over medium for 15 minutes. Add beans and continue to cook for a further 5-10 minutes or until the mixture reduces and thickens.
- Meanwhile, cook the rice following pack instructions.
- Divide rice and chilli between shallow serving bowls. Top with sour cream and coriander. Serve with lime wedges.