Pork & bean chilli

This hearty Mexican-inspired meal is full of contrasting and balanced flavours.

Recipe «Pork & bean chilli» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 2 cloves garlic, crushed, 2 tsp Mexican chilli powder, 500g pork mince, 400g can Italian tomatoes, diced , 1/2 cup chicken stock, 2 tbsp tomato paste, 400g can kidney beans, rinsed and drained , 1 tbsp lemon juice, 125g can corn kernels, drained, 2 tbsp coriander, chopped, 1 onion, finely chopped, 1/2 large avocado, diced, Sour cream and corn chips, to serve.

Ingredients:

• 1 tbsp olive oil 
• 2 cloves garlic, crushed 
• 2 tsp Mexican chilli powder 
• 500g pork mince 
• 400g can Italian tomatoes, diced 
• 1/2 cup chicken stock 
• 2 tbsp tomato paste 
• 400g can kidney beans, rinsed and drained 
• 1 tbsp lemon juice 
• 125g can corn kernels, drained 
• 2 tbsp coriander, chopped 
• 1 onion, finely chopped 
• 1/2 large avocado, diced 
• Sour cream and corn chips, to serve 

Instructions

1. Heat oil in large, deep non-stick frying pan. Cook onion over medium heat for 5 mins until soft and golden. Add garlic and chilli powder cook, stirring for 30 secs. Add pork and cook for 5 mins breaking up any lumps with a wooden spoon as it cooks.
2. Add tomatoes, stock and tomato paste to the pan. Stir to combine then bring to the boil. Simmer over medium-low heat for 15 mins until reduced and thickened slightly. Stir in beans, cook for 2-3 mins to heat through.
3. Meanwhile combine avocado, lemon juice, corn and coriander in a small bowl. Spoon pork and bean chilli into serving bowls and top with the avocado mixture. You can add a dollop of sour cream with the avocado mixture and serve corn chips on the side, if desired.