Peel and finely dice the onion. Rinse the kidney beans and sweetcorn in a sieve and drain well.
Heat the olive oil in a frying pan or wide pan. Cook the onion briefly until translucent.
Add the beef mince and fry until browned and crumbly. Season with salt, pepper and plenty of paprika or chilli powder.
Stir in the passata, kidney beans and sweetcorn. Let everything simmer briefly over a medium heat so the flavours come together.
Taste the chilli and adjust with a little more salt, pepper or paprika if needed.
Serve hot, with fresh parsley or a dollop of yoghurt if you like.
Good to know
When it needs to be quick, this chilli is a reliable classic. Hearty, spicy and cooked without much effort.
Swaps
Beef mince → turkey mince (a little leaner, similar protein content); kidney beans → black beans (similar fibre content); sweetcorn → diced red pepper (less sweetness, more vitamin C); olive oil → ghee (heat-stable and full of flavour)
Allergens
The recipe is naturally gluten-free if the spices have nothing added. Pulses can be harder for young children to digest, and during pregnancy it's no problem as long as the beef mince is fully cooked.
