Recipe for Mushroom Chilli Con Carne – serve with cream cheese and avocado
5ml olive oil
350g lean beef mince
1 large onion, finely chopped
1 garlic clove, crushed
½ red pepper, chopped
1 long red chilli, chopped
2 tablespoons Mexican chilli powder
400g can chopped tomatoes
400g can red kidney beans, drained, rinsed
2 punnets baby mushrooms halved
Heat oil in a large saucepan over medium heat. Add the mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
Add onion, red pepper, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
Add tomatoes, 1 cup cold water. Bring to the boil. Reduce heat and simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
Add beans and mushrooms. Increase heat to medium. Cook for 15 minutes or until beans are heated through, mushrooms are tender and sauce has thickened. Season with salt and pepper.
Serve with seeded nacho chips, fresh avocado and cream cheese.
Cooks tip: This recipe is great to make in advance and freeze it until you need it, simply let it thaw and then allow it to heat up slowly in a pot.
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.