Beef and Bean Chilli

Beef and Bean Chilli

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Serves 4


Preparation time – 5 minutes
Cooking time – 25 minutes


Served with just a simple green salad, this hearty bowl of tingling-hot chilli is a mid-week must.


Nutritional value per serving:
Protein 39 g; Fat 22 g of which saturates 8 g; Carbohydrate 53 g of which sugars 12 g; Energy 575 kcal.


500 g/ 1lb 2oz lean minced beef 1 small red pepper, deseeded and chopped 1 small, fresh red chilli, deseeded and chopped 1 medium onion, chopped 2 tbsps sunflower oil 1 tbsp paprika 1 tbsp ground cumin 3 cloves garlic, crushed 400 g/ 14oz tinned chopped tomatoes 2 tsps tomato purée 1 tsp dried oregano 125 ml/ 4 fl oz red wine or beef stock Salt ½ tsp sugar 2 spring onions, chopped 400 g/ 14oz tinned kidney beans, drained and rinsed 8 soft flour tortillas 4 tbsp soured cream


  1. Heat the sunflower oil in a large, flameproof casserole and fry the pepper, onion, beef, paprika and cumin over a moderate heat. Stir constantly, until the meat browns.
  2. Add the garlic, chilli, tinned tomatoes, tomato purée, oregano, wine or stock, salt and sugar. Bring to the boil, reduce heat, cover and cook for about 15 minutes.
  3. Preheat the grill to high to warm the tortillas.
  4. Add the kidney beans to the casserole and cook for a further 5 minutes.
  5. Heat the tortillas under the grill.
  6. Transfer the chilli to four serving dishes, then add a tbsp of soured cream to each, sprinkle over the spring onions and serve with the tortillas.

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