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Chipotle Beef and Eggplant Chilli Con Carne

Add eggplant to your favourite Mexican dish – this spicy recipe will become a new go-to. - by Hannah Oakshott
  • 26 Sep 2017
Chipotle Beef and Eggplant Chilli Con Carne
Cook: 65 Minutes - easy - Serves 4 - nut-free - egg-free - pregnancy-safe
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Add eggplant to your favourite Mexican dish – this spicy recipe will become a new go-to.

Ingredients

1 bunch fresh coriander, washed

8 taco shells

2 Tbsp olive oil

1 large onion, finely chopped

3 cloves garlic, crushed

3 tsp ground cumin

3 tsp mild paprika

500 g beef mince

1 large green capsicum, chopped

1 eggplant,cut into 2cm squares

2 x 400 g cans canned crushed tomatoes

1 baby cos lettuce, trimmed, shredded

sour cream, to serve

Method

  1. Finely chop roots and stems from coriander. You will need 1⁄4 cup. Reserve leaves.
  2. Cover the base of a large, deep frying pan with two sheets of foil. Arrange taco shells over foil. Cover with lid. Cook over a medium to low heat, turning halfway through, for about 7 to 8 minutes, or until shells are crisp, and warmed through. Remove shells and foil. Keep warm.
  3. Heat oil in same pan over a medium heat. Add onion, garlic, spices and coriander roots and stems. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned.

  4. Add capsicum and eggplant. Cook, stirring occasionally for a further 5 minutes, or until eggplant is just tender. Add tomatoes, chipotle and 1⁄2 cup water. Bring to boil. Cover.
  5. Gently boil, stirring occasionally, for 25 minutes. Remove lid. Gently boil for a further 10 minutes, or until thickened.
  6. Coarsely chop reserved coriander leaves. Combine with lettuce in a bowl.
  7. Serve chilli con carne with taco shells, sour cream and lettuce mixture.

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