Chilli Con Avocado




½ tbsp coconut oil 

1 small red onion, diced 

1 green chilli, finely chopped – remove the seeds if you don’t like it hot 1 red or yellow pepper, de-seeded and sliced 

½ courgette, diced 

300g reduced-fat (about 5%) beef mince 

1 tsp smoked paprika 

2 tsp ground cumin 

salt and pepper 

1 tbsp full-fat Greek yoghurt 

½ avocado, sliced 

½ bunch of coriander, leaves only, roughly chopped – optional

How To

Heat the coconut oil in a large frying pan over a high heat. Add the onion, chilli, pepper and courgette and stir-fry for 1–2 minutes or until the vegetables start to soften and colour. 

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 minutes, by which time the mince should be fully cooked through. 

Add the paprika and cumin, along with a generous pinch of salt and pepper, and cook for 30 seconds more. 

Tip out your chilli onto a plate, then top with the yoghurt, avocado and coriander, if using, and serve.

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