Chili Bowls

©NotAnotherFoodie

My chili con carne isn't light on beans, so it's the kind of meal best shared with friends if you're catching my drift. That said, it's an easy way of catering for a lot of people or a good dish to make if you want leftovers. I always cook a big batch so that I can make up some frozen meals for times I can't be bothered cooking or for work lunches.

What you will need:

©NotAnotherFoodie

Chili con carne

• 500g mince
• 2 cans of red kidney beans
• 1 can of three bean mix
• 1 can of corn kernals
• 4 cans of diced tomatoes
• 1 brown onion
• 1 clove of garlic
• 1 green capsicum
• 1 small red chili
• 1 pack of Mexican (taco, burrito) seasoning
• olive oil

To serve

• basmati rice
• lemon
• lime
• avocado
• sour cream
• colby/cheddar cheese (grated)
• salsa/taco sauce
• avocado
• fresh tomato
• iceberg lettuce
• coriander

Heat a little olive oil in a BIG pot and boil water for the rice. Chop the onion and cook until softened and slightly browned. Crush the garlic and add to the pot, stirring for 30 seconds. Add the mince, cook until browned and then add the pack of seasoning. (You could make up your own seasoning but that is time I would rather spend enjoying my meal!)

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Add two cans of diced tomatoes. Rinse all the beans and then add to the pot. Add the remaining two tins of tomatoes leaving to simmer while you roughly chop the capsicum and finely chop the chili. Add both to the chili mix followed by the corn. The water for the rice should be boiled by now so cook it according to the instructions on the pack.

©NotAnotherFoodie

©NotAnotherFoodie

Leave the chili con carne to simmer while you prepare all the sides and condiments. Mash up the avocado with the juice of half a lemon; chop the coriander; wedge the limes; chop the fresh tomatoes; grate some cheese; and shred the lettuce. The salsa and sour cream will be served as is so no need to do anything there! Once it's cooked, drain the rice and serve.

©NotAnotherFoodie