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Chilli beef with beans Chilli beef with beans
 

Delicious & Healthy Recipes

Chilli beef with beans

A spicy and hearty dish featuring ground beef, kidney beans, tomatoes, and warming spices—perfect for a filling, flavourful meal.

Ingredients

Make enough of this spicy mince favorite to serve half now with rice and freeze the rest.


Ingredients (serves 8):

80ml (1/3 cup) vegetable oil

1.4kg lean beef mince

4 brown onions, finely chopped

4 garlic cloves, finely chopped

2 red capsicums (bell pepper), halved, deseeded, cut into 1cm pieces

2 tsp chili powder

2 tsp dried oregano

2 tsp ground cumin

2 tsp ground coriander

90g (1/3 cup) tomato paste

2 x 420g cans red kidney beans, rinsed, drained

2 x 400g cans diced tomatoes

Instructions

Method:

Heat 1 teaspoon of oil in a heavy-based stockpot or large flame-proof casserole dish over medium-high heat. Add one-third of the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes color.

Transfer to a large bowl. Repeat, in 2 more batches, with oil and the remaining mince.

Heat the remaining oil in the stockpot over medium-high heat. Add the onion, garlic and capsicum and cook, stirring, for 4 minutes or until onion is soft.

Add the chili, oregano, cumin and coriander and cook, stirring, for 1 minute or until aromatic.

Stir in the mince, tomato paste, kidney beans and tomato. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes or until the liquid evaporates.

Season with salt and pepper.


Notes:

Serving tip: For a complete meal, serve this with steamed rice. Top with fresh coriander leaves and sour cream, if desired.

Freezing tip: Cool half the mixture at the end of step 3. Store in an airtight container. Label, date and freeze for up to 3 months. Thaw in the fridge overnight.

December 08, 2021