Beef and bean chilli
7
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Beef and bean chilli is an easy mid-week Mexican dish. You can keep leftovers for a sandwich filler or enjoy with a salad.
Ingredients
Olive oil
2 tsp
Onion
1 medium, finely chopped
Extra lean beef mince, raw
500 g
Red capsicum
1 medium, chopped
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, (long)
Chilli powder
2 tsp, Mexican
Canned diced tomatoes
400 g
Tomato paste
2 tbs
Canned red kidney beans, rinsed, drained
1 can(s)
Cooked brown rice
2 cup(s), (340g)
Fresh green chilli
40 g, (jalapeno)
Light sour cream
¼ cup(s), (60ml)
Fresh coriander
½ cup(s)
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add mince and cook, stirring to break up lumps, for 5–7 minutes or until browned.
2
Add capsicum, garlic and fresh chilli. Cook for 5 minutes or until capsicum has softened. Add chilli powder and cook, stirring, for 1 minute or until fragrant. Add canned tomatoes, tomato paste and ½ cup (125ml) cold water and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 20 minutes or until sauce has reduced slightly.
3
Add beans and increase heat to medium. Cook for 5 minutes or until beans are heated through and sauce has thickened. Serve chilli with rice and top with jalapeno chillies, sour cream and coriander.
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