Beef

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  • Easy
  • One Pot
  • Family Friendly

Beef and Bean Chilli

Mexican-inspired chilli is an easy weeknight win for big satisfaction with minimum input. Throw it all into a single pot and let the flavours combine for that delicious and comforting alchemy of mince, beans, corn and spiced sauce.

Medium

45 Minutes

Recipe

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01

Prepare Ingredients

Finely chop eschalot and divide in half. Place half the eschalot in a bowl, squeeze over the juice of ½ the lime and season with salt. Set aside to pickle. Cut remaining lime into wedges. Thoroughly rinse coriander and chop stems and leaves. Chop garlic.

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02

Cook Aromatics

Heat oil in a frypan over medium-high heat. Add remaining eschalot, garlic and most of the coriander (reserving some to serve) and cook, stirring occasionally, for 4–5 minutes or until tender and translucent. Add Subtly Smoky Chipotle Powder and stir for 30 seconds or until fragrant.

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03

Cook Mince

Add beef mince and cook, stirring to break up mince with a wooden spoon, for 4–5 minutes or until browned. Drain black beans and corn and add to pan.

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04

Add Tomatoes

Add tomatoes to pan and season with salt and plenty of pepper. Add 100ml hot water and simmer, stirring occasionally, for 4–5 minutes or until chilli has thickened.

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05

Make Eschalot Yoghurt

While chilli is cooking, place yoghurt and pickled eschalot in a bowl, season with salt and pepper and mix to combine. Set aside.

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06

Plate Up

Heat microwaveable rice according to packet directions. Divide chilli and rice between bowls and top with remaining coriander, eschalot yoghurt and lime wedges.

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Beef and Bean Chilli

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami