30 Minute Chilli With Homemade Tortilla Chips

[AD] Nothing beats quick and easy comfort food. We all have busy days where we end up coming home and just want to fall into the chair, put our feet up and watch some tv before an early night. Nobody whats to have had a busy day and then be faced with what seems like half the night preparing their evening meal.

We love beef mince-based dishes like spaghetti bolognese, mince and onion pies, chilli and cottage pie. On colder days chillis are perfect with the warming kick of heat and a great healthier alternative to takeaways at the weekend. Beef is also a good source of Niacin, vitamins B6 and B12, riboflavin, plus iron, zinc, potassium and phosphorous, many of which, when deficient can cause lethagy.

This how we like our chilli, packed full of flavour and lots of hidden veg.

Ingredients

  • 500g of minced beef (I use the 5% fat mince)
  • passatta
  • onions
  • mushrooms
  • carrot
  • mix of mini coloured peppers
  • kidney beens
  • teaspoon of mild or hot chilli
  • rice
  • wraps

Method

This chilli is super quick to make and will be ready in no time. The chilli also contains a larger selection of vegetables which all go towards your five a day. By using 5% fat mince and adding no oils during cooking the chilli is a healthy family meal than can be batch cooked and frozeen for another day or served on a jacket potato or chilli dogs.

  1. Brown the mince in a larger frying pan, there is no need to add any oil to the pan.
  2. The add the passata adding a little water to the container and swill around and pour into the mince. Add a crumbled beef stock cube and the chilli to taste. Depending on how hot you like your chilli you can use either mild or hot chilli powder and add more is desired. Remember you can’t take any out!
  3. Add the chopped onions, mushrooms, grated carrot, thinly sliced peppers (I like to use yellow, orange and red mini peppers as they give a nice sweet taste to the chilli which complements the spice lovely).
  4. Cook on the hob, at a steady simmer.
  5. Cook 60 to 80g of rice person.
  6. After the chilli has been cooking for 10 minutes add a tin of drained and washed kidney beans.
  7. Cook the chilli for a further 10 minutes.
  8. Cut some wraps in to weges and using spar oil, add a little to both sides and cook in the oven at 160 for 3 to 4 minutes. You just want them to brown slightly. Watch them carefully as they cook very quiuckly.
  9. Serve the chilli and rice with the tortillas. Add soured cream as required.

This post is an entry for the #MeatMatters challenge, sponsored by Simply beef and lamb. Learn more about the benfits of cooking and eating beef and lamb along with recipe ideas and inspiration here.

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