Bean and Beef Chilli
Warm up from the inside out with this hearty, one-pot chili. You can enjoy it on its own or serve with steamed rice. This is also delicious served with corn chips to dip into the chilli.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp olive oil
- 500g beef mince
- 2 tsp ground cumin
- 2 cloves garlic, minced
- 1 small birdseye chilli, seeds removed, finely chopped
- 1 large brown onion, finely chopped
- 400g tin tomatoes, finely chopped
- 1 cup water
- 400g tin cannellini beans, rinsed
- 200g corn kernels, drained
- Salt and freshly ground black pepper
- Handful of flat-leaf parsley, chopped to serve
- Sour Cream to serve
How do I make it?
- Heat olive oil in a large ovenproof saucepan or crockpot over medium heat.
- Add onion and cook until softened.
- Add beef, cumin, garlic and chilli and cook until the beef is browned.
- Reduce heat to low and add tomatoes and water and cook for 10 minutes.
- Put half the beans in a bowl and mash with a fork.
- Add to the pot along with the whole beans and the corn kernels and cook for a further 5 minutes.
- To serve, add a dollop of sour cream and parsley.
