Chilli Con Carne with Rice and Guacamole

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


  • Prepare the pickled onions (if using). 
  • Cook the chilli mixture.
  • Cook the rice. 
  • Prepare the guacamole.
  • Assemble the bowls and enjoy!


  • This recipe calls for ¼ cup of stock or water. We always like to have some stock frozen in ice cubes in the freezer to easily add to dishes like this but water is also fine.


  • Swap out the guacamole for some smashed avocado or sliced avocado. 

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. 

  • 1 red onion (finely diced) 
  • 1 capsicum (finely diced)
  • 1 zucchini (finely diced)
  • 2 garlic cloves (crushed) 
  • 500g beef mince
  • 1 Tbsp paprika
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 tsp chilli flakes
  • 2 Tbsp tomato paste
  • 400g tin kidney beans (rinsed and drained)
  • 400g tin chopped tomatoes
  • 1 cup frozen sweet corn
  • ¼ cup chicken, vegetable or beef stock or water
  • Olive oil
  • Salt and pepper
  • 1 ½ cups jasmine or basmati rice 
  • 1 head petite cos (finely chopped)


  • 1 avocado
  • ¼ cup coriander (finely chopped)
  • 1 lime (juice)

Pickled onions (optional) 

  1. Get started by preparing the pickled onions (if using).

  2. Add the onion, capsicum, zucchini, garlic and olive oil to a large pan, over  medium heat for 5-10 minutes or until soft. Remove from the pan and set aside.

  3. Cook the rice as per the packet instructions.
  4. Add a little more olive oil to the pan over high heat and add the mince, cook for 5-7 minutes or until the meat is browned all over and any liquid has evaporated. Add the cumin, coriander, paprika and chilli flakes and cook for a couple of minutes before adding the cooked vegetables back in with the tomato paste, kidney beans, chopped tomatoes, frozen corn and stock; let simmer for 10-15 minutes or until reduced.
  5. In the meantime, make the guacamole. Simply add all ingredients into a bowl, use the back of a fork to mash the avocado and stir through the coriander and lemon juice.
  6. To assemble the bowls, create a bed of rice at the bottom,  add some of the chilli mince, then add some of the finely sliced cos and a spoonful of guacamole.  


  • For a vegetarian option, you can leave out the mince and the stock and replace with a tin of black beans. 


  • Serve with a dollop of sour cream.

  • Use this chilli mixture to make nachos or burritos.