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Ingredients
- beef mince 500g
- onions 2, chopped
- mild chilli powder 2 tbsp
- dried oregano 1 tbsp
- garlic powder or granules 2 tsp
- ground cumin 2 tsp
- tomato purée 4 tbsp
- passata 500ml
- pickled jalapeños 2 tbsp of chopped, plus extra to serve
- chicken stock 300ml
- kidney beans 1 tin, drained
- grated cheddar to serve
- tortilla chips to serve
Method
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Step 1
Brown the mince all over in a hot non-stick pan (there should be enough fat released to fry the mince). Add the onions and cook until softened, then add the chilli powder, oregano and garlic powder and cumin. Fry for a few minutes, then tip in the tomato purée, passata and jalapeños. Add the chicken stock, then cover and simmer for 30 minutes. Add the kidney beans and cook for another 15 minutes,§ uncovered. Serve in bowls with cheese, extra jalapeños, soured cream and tortilla chips.
Nutritional Information
- Kcals 458
- Carbs 24.5g
- Protein 35.2g
- Fat 22.4g
- Salt 1.6g
- Saturates 8.9g
- Fibre 8.6g
