This is as close to chilli con carne as i can make it without using onion, beans and chickpeas. My husband and i still really enjoyed it. The lime and avocado give it a nice light fresh taste. I can tolerate avocados in small amounts if it is not every day. so make sure you know you can tolerate them before using them in this dish. My husband also used a nice dollop of natural yogurt on top which you can do if you can have dairy.
INGREDIENTS: (was meant to serve 2 but had heaps of leftovers so probably would serve 4)
* 1 1/2 carrots
* 2 sticks celery
* 1 clove of garlic, crushed (depends on personal tolerance, can switch if for garlic powder of garlic oil if you cant handle the garlic
* 3/4 red capsicum
* 2 med sized potatoes
* 1 can chopped/whole tomatoes
* 1 heaped tspn chilli powder, cumin powder, ground coriander, and cinnamon
* Salt and pepper
* 400-500g good quality mince
* 1 small bunch fresh coriander
* 2 Tablespoons balsamic vinegar
* 1 small avocado
* 1 cup rice
DIRECTIONS:
* Roughly chop all vegetables in smallish cubes and chuck them in a large roasting type pan with a few swigs of olive oil and the garlic on a med/high heat
*Add all the spices and salt and pepper and stir them into the vegetables for about 10 min until lightly coloured and softened
* Add the tinned tomato and the minced beef and while breaking up the minced beef pour in about 1 cup extra of water (can refill the tomato can with water and put in)
*Stir in the balsamic vinegar and a sprinkle of finely chopped coriander stems (place leaves aside to use later)
* Throw in a bit more salt and pepper before bringing to the boil and then reducing to a light simmer for about an hour (or until veg are soft)
* At this stage you can add a little more flavour with the spices, salt and pepper depending on personal taste
*Serve in bowl or on a plate on top of some fluffy basmati rice and topped with mashed avocado, coriander leaves, lime juice and salt and pepper.
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