mexican bean & pepper chilli
ingredients
26
count
nutrition
395
calories
total time
35
mins
serves
8
servings
method
ingredients
ingredients
Salsa ingredients
- 2 large tomatoes, chopped
- 1 small red onion, chopped
- 1 clove garlic, crushed
- 1 handful fresh coriander, chopped
- 1 red or green chilli, chopped finely
- salt and pepper
- 1 lime, juice and zest
Glenisk yogurt dip
- 200g Glenisk Organic Bio Whole Natural Yogurt
- 1 garlic clove, crushed
- 3 scallions, chopped
- 1 handful fresh coriander, chopped
- Pinch salt and pepper
- Squeeze of lime juice
Chilli ingredients
- 3 x cloves garlic, chopped
- 1 fresh red or green chilli chopped
- 1 large onion, chopped
- 1 tbsp of sunflower oil
- 450g lean minced beef
- 1 heaped teaspoon each of smoked paprika, ground cumin and ground coriander
- ½ tsp dried oregano
- ½ tsp dried chilli flakes
- ½ tsp salt
- ½ tsp pepper
- 1x 450g tin chopped tomatoes
- 25g tomato purée
- 1 red, 1 green, & 1 yellow pepper, cut into chunks
- 1x 400g tin red kidney beans, drained
method
- Stir together the salsa and yogurt dip ingredients and set aside.
- Toss baby corn in a hot pan for 4-5 minutes until charred on all sides.
- Season and keep warm.
- Chop avocado and mix with lime juice, garlic and chilli.
For the chilli
- Over a gentle heat, cook garlic, chilli and onion in sunflower oil until soft.
- Turn up heat and add beef . Cook stirring and breaking up the meat until browned.
- Add spices and seasoning, tomatoes, tomato purée, and peppers.
- Simmer gently for 20 minutes then add kidney beans and cook for a further 10 minutes.
- Serve with salsa, corn, Glenisk natural yogurt dip and steamed rice with tortilla chips on the side.
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