Bean-boosted Chilli Con Carne
By OcadoLife
Published on 17 February 2023
Food writer and stylist Sarah Cook has removed the chilli from her purse-friendly Bean-boosted Chilli Con Carne to make this suitable for kids as well as grown-ups, but you can add some if you like a bit of spice. This recipe is perfect if you want to cut down your meat intake as it uses double beans, which means there’s plenty of protein but with less meat. You can save energy too by making a big batch and freezing half.Time and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 1 tbsp of vegetable oil
- 2 onions, finely chopped
- 250 g of lean beef steak mince
- 2 romano peppers, cut into bite-sized chunks
- 30 g of coriander, stalks finely chopped, leaves picked and reserved
- 4 tsp of ground cumin
- 1 400g tin chopped tomatoes
- 1 400g tin red kidney beans, drained and rinsed
- 1 400g tin black beans, drained and rinsed
- 2 250g pack microwave long-grain rice
Method
Step 1
Heat the oil in a frying pan over a medium heat. Add the onions and mince, breaking it up with a wooden spoon. Cook for 5 mins or until the mince has browned and the onion softened.Step 2
Add the peppers, coriander stalks and cumin, and cook for 2 mins, stirring constantly. Add the tomatoes, then fill the empty tin with water and tip in. Bring to a simmer and cook for 10 mins.Step 3
Stir in the beans and cook for 5 mins; season to taste. Meanwhile, heat the rice as per pack instructions.Step 4
Stir the reserved coriander leaves into the chilli, leaving a few for the top. Bring to the table to serve alongside the rice.