Black Bean Chilli Con Carne | Rhodes Quality

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15 ml (1 Tbsp.) Sunflower oil
750 g Beef mince
2 Cloves garlic, crushed
1 Onion, chopped
2 Carrots, chopped
2 Red peppers, chopped
5 ml (1 tsp.) Ground cumin
2.5 – 5 ml (1/2 – 1 tsp.) Chilli flakes
Salt and pepper to taste
1 x 410 g can Rhodes Quality Chopped Peeled Tomatoes
1 x 115 g Rhodes Quality Tomato Paste Cup
250 ml (1 cup) Prepared beef stock
1 x 410 g can Rhodes Quality Black Beans, drained and rinsed
65 ml (¼ cup) Chopped coriander

To serve: Nachos, avocado, chopped spring onions and sour cream


  1. 1. Heat the oil in a large saucepan.
  2. 2. Add the mince and fry to brown.
  3. 3. Continue cooking over medium heat until any liquid has reduced.
  4. 4. Add the garlic, onion, carrots and peppers and simmer until softened.
  5. 5. Add the cumin and chilli flakes and stir to mix.
  6. 6. Add the Rhodes Quality Chopped and Peeled Tomatoes, Rhodes Quality Tomato Paste Cup and the beef stock and simmer for 15 minutes more.
  7. 7. Add the Rhodes Quality Black Beans and heat through.
  8. 8. Season to taste and stir through the coriander.
  9. 9. Serve topped with the avocado, spring onions, sour cream and nachos.


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