Healthier chilli con carne

SERVES 4

• 2 corn cobs, husks and silks removed

• 250g lean pork mince

• 1 tbs smoked paprika

• 2 tsp fennel seeds

• 2 cloves garlic, crushed

• 400g Macro Organic no-added-salt diced Italian tomatoes

• 2 tbs no-added-salt tomato paste

• 840g Macro no-added-salt three-bean mix, rinsed, drained

• 1 small red onion

• 1 long red chilli, thinly sliced

• 1/3 bunch coriander, sprigs picked

• 2 limes, cut into cheeks

• 4 slices seeds & grain sourdough, toasted

• 5mL extra virgin olive oil cooking spray

Spray corn with oil. Heat a grill over medium-high heat. Add corn and cook, turning occasionally, for 5-8 minutes or until lightly charred and tender. Cool slightly. Using a large sharp knife, cut kernels from cobs, being careful to keep kernels in pieces.

Meanwhile, spray pork with oil. Heat a large non-stick frying pan over medium-high heat. Add pork and cook, stirring to break up any lumps, for 3 minutes or until browned. Add paprika, fennel and garlic and cook, stirring, for 30 seconds or until fragrant.

Add canned tomato, tomato paste and 2/3 cup water to pan. Cook, stirring occasionally, for 2 minutes or until combined and mixture comes to the boil. Reduce heat to medium. Stir in beans. Cook for 5 minutes or until thickened slightly.

Using a sharp knife, cut onion into very thin rounds. Top chilli con carne with onion, chilli, corn and coriander. Serve with lime and toasted bread.