Prep: 10 mins | Cook: 40 | Serves: 4

Ingredients

2 Tsp. extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1/2 Tsp. cayenne pepper
1 red capsicum, finely diced
350g lean beef mince
400g can chopped tomatoes
400g can red kidney beans, rinsed and drained
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar
2 sheets lavash bread
Extra virgin olive oil cooking spray
1 Tbsp. EQUAL SPOONFUL or 3 EQUAL SACHETS
2 Tbsp. light sour cream, to serve
Sea-salt flakes and freshly ground black pepper, to season
Coriander leaves, to serve

Method

1. Preheat oven grill to high. Heat oil in a large heavy based saucepan over med-high heat. Add onion, garlic and cayenne pepper and cook stirring occasionally for 5 minutes or until onion is soft. Add capsicum and cook for 3 minutes or until just soft. Stir in mince and cook, breaking up the mince with a wooden spoon as it cooks, until mince has browned. Add tomatoes, beans, tomato paste and vinegar and bring to boil. Reduce heat to med-low and simmer for 15 minutes or until the sauce has thickened slightly.

2. Meanwhile, cut lavash bread into even sized triangles. Arrange on an oven tray and spray both sides of lavash with a little olive oil spray. Grill briefly until golden and crispy.

3. Stir EQUAL SPOONFUL into tomato mixture and season with salt and pepper.

4. Serve chilli con carne topped with a dollop of sour cream, coriander leaves and lavash chips on the side.

 *CHEF'S TIP - The heat factor of the chilli con carne can be adjusted to your taste buds;

Very mild - 1/4 teaspoon cayenne pepper; Mild - 1/2 teaspoon cayenne pepper; Hot - 1 teaspoon cayenne pepper