Simple and nourishing, this chilli is a fabulous winter warmer, freezes brilliantly and can be endlessly adapted to suit everyone’s taste.

SERVES: 6 PREP TIME: 10 mins COOK TIME: 90 mins

Ingredients

  • 4 tablespoons olive oil
  • 2 medium red onions, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 500g minced beef
  • 2 red peppers (capsicum), finely sliced
  • 100g sun dried tomatoes in olive oil
  • 1 fresh red chilli, deseeded
  • 400g chopped tinned tomatoes
  • 125ml water or stock
  • 200g tinned red kidney beans, drained

Method

  1. Pre-heat the oven to 150˚C if planning to finish the cooking off in the oven
  2. In an ovenproof pan, heat up the olive oil over a medium heat and gently sauté onions and garlic.
  3. Add all the spices and mix well.
  4. Add the mince to the pan, stir thoroughly and cook until slightly browned, then add the sliced red peppers.
  5. In a food processor blend the sun-dried tomatoes and fresh chilli into a paste and stir this into the mince.
  6. Next add and combine the tinned tomatoes, water or stock and kidney beans.
  7. Bring to the boil on the hob, then turn down to a simmer and cook for 1 hour stirring occasionally, or place the ovenproof pan into the oven for an hour.

Inspirations and top tips

  • You can use any mince for this recipe (lamb and chicken work well) just adjust cooking times to suit
  • Serve in corn tacos with some guacamole for a bit of Mexican flair
  • Once cooked, stir in loosely chopped fresh green herbs (basil and/or oregano would be gorgeous) to add colour and freshness. Fresh chopped coriander would also be delicious

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

  • By Matilda Bathurst, BSc Hons, RGN, RM, PGCE (Primary)

    A life enthusiast, nurturer and willing learner; mother, teacher, walker extraordinaire, registered midwife & nurse. Thriving into my elder years.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer