[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 28/05/2024. See terms.
Photo of Beef and bean chilli by WW

Beef and bean chilli

Total Time
1 hr 5 min
20 min
45 min
Beef and bean chilli is an easy mid-week Mexican dish. You can keep leftovers for a sandwich filler or enjoy with a salad.


Olive oil

2 tsp


1 medium, finely chopped

Extra lean beef mince, raw

500 g

Red capsicum

1 medium, chopped


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)


  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.


Fresh chilli can be frozen in a snap-lock bag or airtight container for up to 3 months. Thaw overnight in the refrigerator.