Chilli Con Carne with Soft Polenta

Heat oil, onion, garlic and spices in a large frypan over medium heat and cook for a couple of minutes.

Turn up heat, add beef and salt, breaking up any clumps with a fork, and cook until meat is browned. Stir in tomatoes and simmer over low-medium heat for 20 minutes.

Stir through beans and adjust seasonings.

Meanwhile, add soaked polenta to 2/3 cup of boiling salted water to a saucepan, stir and cook over low heat until thickened. You may need to add another few tablespoons of boiling water if it's still grainy.

Divide polenta between plates. Add cooked chilli, and top with yoghurt, avocado, coriander and chopped red chilli.

Energy 1864.96 kJ

Calories 445.44 cal

Protein 30.35g

Fibre 8.03g

Fat 20.13g

Sat. Fat 7.22g

Carbs 30.81g

Sugar