• 6servings
  • 100minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 green chilli

  2. 1 red chilli

  3. 2 tablespoons oil, divided

  4. 800g beef mince

  5. 1 onion, finely chopped

  6. 4 garlic cloves, finely chopped

  7. 1 green pepper, diced

  8. 1 red pepper, diced

  9. 2 (400g) tins whole plum tomatoes

  10. chilli powder

  11. salt and black pepper to taste

  12. 500ml beef stock

  13. 400g tin red kidney beans, drained

  14. 425g sweetcorn kernels

  15. 1 bunch parsley, finely chopped

Instructions Jump to Ingredients ↑

  1. Wash the chillies, halve lengthways, remove seeds and stem and chop finely.

  2. Heat 1 tablespoon oil in a large saucepan, add the mince and break apart with a wooden spoon. Add onion and garlic and cook everything on low heat.

  3. Heat 1 tablespoon oil in a frying pan and fry the peppers and chillies over medium heat. Then add the tomatoes and season with some chilli powder, salt and pepper.

  4. Add the peppers to the mince and cook for five minutes over a medium heat. Then add the beef stock, bring to the boil, reduce heat and simmer for 15 minutes. Finally, add the beans and sweetcorn to the pan and heat well.

  5. Sprinkle with parsley before serving.


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