Chilli con carne with avocado and chilli salsa
- August 2014
- Serves 4
- Hands-on time 45 min, simmering time 3 hours 20 min, plus overnight soaking.
Debbie Major’s chilli con carne with avocado and chilli salsa is about depth and flavour as well as heat.
- 41.5g fat (13.5g saturated)
- 71.2g protein
- 32.7g carbs (11.8g sugars)
- 13.8g fibre
- 0.5g salt
Many supermarkets sell fresh jalapeño chillies. You can find habaneros in specialist shops or large grocers, or use scotch bonnets instead.
Make to the end of step 7 up to 3 days in advance, then cool, cover and chill – the flavours will develop further. Or freeze for up to 3 months.
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