We've turned this traditional slow cooker meal into a quicker version of Chilli Con Carne. Using mince steak speeds up the process, yet still gives you all the flavour you could want!

Preparation time: 15 mins Cook time: 25 mins Serves: 3

Ingredients:

• 2 tbsp olive oil + extra if required
• 1 brown onion, chopped
• 2 garlic cloves, finely chopped
• 1 green chilli, deseeded and finely chopped
• 250g beef mince
• 400g tin chopped tomatoes
• ½ red capsicum, diced

Salsa

• ½ ripe avocado, sliced
• ½ punnet cherry tomatoes, quartered
• ½ red onion, diced
• handful fresh coriander leaves, plus extra to garnish
• 1 lime, juiced
• sea salt and freshly ground black pepper to season
• 2 tbsp full fat sour cream

Method:

1. Preheat oven to 150°C/302°F fan-forced.
2. Heat oil in a heavy-based oven-proof pot and cook onion, garlic, and chilli until softened. Remove from pot and set aside.
3. Cook mince in the pot until browned, adding extra oil if required.
4. Return the cooked vegetables to the pot and stir in the tomatoes. Put on the lid and place in the oven to cook for 15 minutes.
5. Add capsicum and return to the oven for a further 10 minutes. Add some water if the mixture is looking a little dry.
6. Meanwhile, make the salsa. Chop the avocado into small dice, quarter the cherry tomatoes and mix with red onion and coriander leaves. Squeeze over lime juice and season with salt and pepper.
7. Remove chilli from the oven and serve with salsa and sour cream.

Tip: If you prefer swap olive oil for butter, and also add extra smashed avocado for extra good fats!

Tip: Feel free to adjust the chilli based on how much spice you can tolerate.

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