Chilli Con Avocado

This is one of my absolutely FAVOURITE meals! It’s so quick to make but it’s really tasty, packed full of veg and I love the combination of the avocado with this. Oh and I sometimes add a bit of feta on top as a treat. I find this meal surprisingly filling but if you feel it isn’t a big enough portion for you, it is great with sweet potato! The original recipe is from Joe Wick’s Lean in 15 Shift Plan, but I have tweaked slightly to my taste.

Ingredients (for 2 people):

  • 1 tsp coconut oil
  • 1 red onion, diced
  • 1 green & 1 red chilli, finally chopped (just have the 1 chilli if you’re not keen on spice)
  • 2 peppers, sliced
  • 1/2 courgette, diced
  • 500g reduced fast beef mince
  • 1 heaped tsp smoked paprika
  • 1 tsp garlic granules
  • 3 tsp ground cumin
  • Salt & pepper
  • 2 tbsp Greek yogurt
  • 1 avocado, sliced
  • Small bunch of coriander, roughly chopped

Method (Overall prep & cooking time 15 mins):

  1. Heat the coconut oil in a large frying pan over a high heat. Add the onion, chillies (save a bit for plating up), peppers and courgette and stir-fry for 2-4 minutes or until the vegetables start to soften.
  2. Add the beef mince and stir to combine with the other ingredients, using your spoon to break up any large lumps as you go. Keep frying for about 3-4 minutes, by which time the mince should be fully cooked through.
  3. Add the paprika, garlic and cumin, along with a generous pinch of salt & pepper, and cook for a few more minutes.
  4. Tip your chilli onto a plate, then top with the yogurt, avocado, leftover chilli and coriander.

A delicious and healthy, low carb meal to enjoy any day of the week!

Please share your photos and comments with me if you do!

Follow me now on Facebook, Instagram and Twitter.






Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s