Beef Chilli with Avocado

Nutrition per serving

Calories716 kcal
Protein72.1 g
Carbs29.2 g
Fats34.6 g
Saturated Fat14.7 g
Monounsaturated Fat14.7 g
Polyunsaturated Fat2.5 g
Sugars15.8 g
Fiber12 g
Sodium251 mg


Coconut Oil
Red Onion
Green Chilli Pepper
Red Bell Pepper (capsicum)
Courgette (Zucchini)
Ground Beef (5% fat)
Sweet Smoked Paprika
Ground Cumin
Fresh Coriander
Greek Yogurt
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.