Beef & pinto bean chilli
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.
Sainsbury's Mixed Pepper Stir Fry
Extra lean beef mince (5% fat), raw
Pinto Beans, cooked
1 can(s), large, drained
2 can(s), large
Tesco Chipotle Chilli Paste
2 teaspoon(s), level
¼ teaspoon(s), level
Reduced Fat Soured Cream
4 tablespoon(s), level
- 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.
- 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.
- Ladle the chilli into bowls, top with the soured cream and coriander, then serve.
If you like, serve the chilli with 4 x 40g corn tortillas, warmed to pack instructions. The recipe will no longer be gluten free.