KUMATO^® CHILLI CON CARNE

Ingredients

• 500g Kumato^® Tomatoes
• 175g Minicaps^® baby capsicums
• 1 tbs (20ml) olive oil
• 1 brown onion, finely chopped
• 2 tbs (35g) tomato paste
• 1 tsp Mexican (medium) chilli powder
• 500g beef mince
• 1 cup (250ml) beef stock
• 400g can lentils, drained, rinsed
• 1 avocado, diced
• tortilla strips & coriander, to serve

Method

1. Heat oil in a large deep-frying pan over medium heat. Add onion and cook, stirring often, for 4 minutes until soft. Add tomato paste and chilli powder and cook stirring for 1 minute until aromatic. Increase heat to medium high. Add beef mince and cook, breaking up the mince with a wooden spoon, until browned.
2. Dice the Kumato® tomatoes and set 1/2 cup aside. Add the rest to the mince with Minicaps® and stock. Bring to the boil, reduce heat and simmer, stirring occasionally for 20 minutes until thickened. Stir in lentils and cook, stirring occasionally for 5 minutes until warmed through.
3. Scatter over reserved Kumato® tomatoes, avocado and coriander. Serve with tortilla chips.