Tex-Mex Meatball Chilli Con Carne Recipe

How to make Tex-Mex Meatball Chilli Con Carne


  1. Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
  2. Toss sweet potato cubes in 1 tablespoon of olive oil and place on tray. Bake for 15-20 minutes or until cooked and crisp around the edges.
  3. Meanwhile, heat the remaining oil in a large frying pan. Add the meatballs and brown until golden, but not cooked through. Transfer to a bowl.
  4. Add the brown onion and capsicum to the same pan. Cook for 5-6 minutes over a low heat or until very soft. Add the garlic, cinnamon, cumin and paprika and cook while stirring for another minute, or until fragrant. Add in half the chopped parsley and stir through.
  5. Return the meatballs to the pan and add the tomatoes, water, stock cube and red kidney beans. Bring to the boil, reduce the heat and simmer, covered, for 30 minutes. Season to taste with salt and black pepper.
  6. While meatballs are cooking, place rice in a small saucepan and add 1½ cups of water. Bring to the boil, cover, and reduce heat to low. Cook for 12 minutes or until the water is absorbed and rice cooked.
  7. Add the chopped spinach to the saucepan and cover with lid. Leave to stand for 5 minutes.
  8. To serve, fluff up the rice and spinach with a fork and fold through the roasted sweet potato. Serve rice topped with meatball chilli con carne. Garnish with chopped parsley (optional).