Spicy beef mince chilli with kidney beans

Spicy beef mince chilli with kidney beans: a hearty chilli with beef mince, tomatoes, pepper, sweetcorn and aromatic spices – satisfying and easy for every day.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 35 min
• Total time: 45 min
• Calories: 450 kcal per serving
• Protein: 32 g
• Fat: 20 g
• Carbs: 34 g

Ingredients

• 500 g beef mince
• 1 tin of chopped tomatoes (400g)
• 1 tin of kidney beans
• 1 onion
• 3 garlic cloves
• 2 tbsp tomato purée
• 100 ml water
• 150 g sweetcorn (frozen or tinned)
• 1 tbsp olive oil
• 1 red pepper
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp cayenne pepper
• Salt
• Pepper
• 1 handful of coriander
• 1 lime

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Heat the olive oil in a large saucepan and fry the beef mince until crumbly and browned.
2. Chop the onion, garlic and pepper, add them to the mince and fry briefly until the vegetables soften a little.
3. Stir in the tomato purée, cumin, paprika and cayenne pepper and toast everything briefly.
4. Add the tomatoes and water, bring to the boil and leave to simmer over a low heat.
5. Fold in the kidney beans and sweetcorn and keep simmering the chilli until it thickens. Season to taste with salt and pepper.
6. Divide the chilli between bowls and serve with soured cream, coriander and lime wedges if you like.

Good to know

A chilli like this is just right when you want something hearty, warm and simple. It bubbles away quietly and often tastes even more rounded the next day.

Swaps

Kidney beans → black beans (similar fibre content), sweetcorn → extra pepper (more vitamin C), soured cream → natural yoghurt (a little more protein), beef mince → organic or lean beef mince (as you prefer)

Allergens

The chilli is naturally gluten-free if all products are labelled accordingly; soured cream contains milk, beans don't agree with every sensitive child, and in pregnancy the dish is fine as long as the mince is thoroughly cooked.

Dairy-free recipes