Who doesn’t love chilli con carne? We’ve upgraded this classic mid-week meal by serving it with some crunchy cos, creamy guacamole spiked with lots of coriander and some tangy pickled onions.
Meal prep guide - if you followed the meal prep guide you would have already chopped the vegetables and made the pickled onions (if using).
This recipe serves four, if you’re cooking for two you can halve the recipe but to prevent food waste we recommend making the full amount and freezing it. It’s perfect to use for nachos, burritos or other Mexican inspired dishes.