Beef Chilli with Avocado
Nutrition per serving
| Calories | 647 kcal |
| Protein | 61.4 g |
| Carbs | 29.2 g |
| Fats | 32.1 g |
| Saturated Fat | 13.6 g |
| Monounsaturated Fat | 13.6 g |
| Polyunsaturated Fat | 2.4 g |
| Sugars | 15.8 g |
| Fiber | 12 g |
| Sodium | 218 mg |
Ingredients
| Coconut Oil | |
| Red Onion | |
| Green Chilli Pepper | |
| Red Bell Pepper (capsicum) | |
| Courgette (Zucchini) | |
| Ground Beef (5% fat) | |
| Sweet Smoked Paprika | |
| Ground Cumin | |
| Avocado | |
| Fresh Coriander | |
| Greek Yogurt (whole milk) |
1. De-seed and slice pepper. Slice the avocado. Roughly chop coriander. Dice the courgette. Green chilli, finely chopped – careful with seeds if require milder taste. Stir-fry for 1–2 minutes onion, chilli, pepper and courgette (until they start to soften and colour) in a large frying pan with heated coconut oil using a high heat.
2. Add beef mince and stir to combine. Keep frying for about 3 minutes. Ensure the mince has fully cooked through.
3. Add paprika, cumin, and a good pinch of salt and pepper, and cook for further 30 seconds.
4. Place chilli onto a plate from pan.
5. Top with yogurt, avocado and coriander, according to taste.