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Photo of Beef and bean chilli by WW

Beef and bean chilli

10
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
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.

Notes

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

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