Beef & pinto bean chilli
5
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Chilli doesn’t get any quicker or easier than this recipe that’s cooked in 30 minutes. You can use whatever tinned beans you like.
Ingredients
Vegetable Oil
2 tablespoon(s)
Sainsbury's Mixed Pepper Stir Fry
300 g
Onion
100 g
Garlic
1 clove(s)
Extra lean beef mince (5% fat), raw
450 g
Pinto Beans, cooked
1 can(s), large, drained
Tinned Tomatoes
2 can(s), large
Tesco Chipotle Chilli Paste
1½ teaspoon(s)
Chilli Powder
2 teaspoon(s), level
Oregano, Dried
¼ teaspoon(s), level
Reduced fat soured cream
4 tablespoon(s), level
Coriander, fresh
1 teaspoon(s)
Instructions
1
Heat the oil in a large nonstick pan over a medium-high heat. Add the frozen vegetables and garlic and cook, stirring, for 5 minutes, or until the vegetables are thawed and any liquid has evaporated.
2
Increase the heat to high, add the beef to the pan and cook for 2 minutes, breaking up any lumps with a wooden spoon. Add the beans, tomatoes, chipotle paste, chilli powder and oregano, then season well and bring to a boil. Reduce the heat and simmer for 15 minutes until the beef is cooked through and the chilli has thickened.
3
Ladle the chilli into bowls, top with the soured cream and coriander, then serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.