RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS :

  • 4 rasher bacon, chopped
  • 1 brown onion, diced
  • 3 cloves garlic, finely chopped
  • 1 large red capsicum, finely diced
  • 1 carrot, grated
  • 2 tins Edgell black beans, drained, rinsed
  • 400gm tin crushed tomatoes
  • 1 Tbsp Worcestershire sauce
  • ½ Tbsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp chilli powder
  • Salt and Pepper

Guacamole :

  • 2 avocados, diced
  • 1 red onion, finely diced
  • ½ bunch coriander, roughly chopped
  • Juice of 1 lime
  • Salt and Pepper

To Serve :

  • Tortilla chips
  • Sour Cream
  • Grated Cheddar Cheese
  • Coriander leaves

 

METHOD :

  • Add the bacon to a deep pan and place over a medium heat. Fry off, stirring often for 3-4 minutes, until it begins to caramelise. Add the onions, garlic, capsicum and carrots and sauté until tender. Stir in the beans and crushed tomatoes along with the Worcestershire, herbs and chilli powder and season to taste with salt and pepper.
  • Bring to a boil, reduce the heat and cook, uncovered for 15-20 minutes, or until the flavours have infused and the chilli has thickened.
  • Combine all guacamole ingredients in a bowl and season to taste.
  • Serve chilli in individual bowls topped with guacamole, sour cream, cheddar cheese, extra coriander, and tortilla chips.
  • * This is a great weeknight meal with leftovers that can be used for baked potatoes, nachos, burritos etc.
  • **This dish can easily be made vegetarian without the bacon.

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