Jessica Cooke


Prep. Time

5 minutes

Cook Time

20 minutes




  • 500g beef mince
  • 1 tbsp tomato puree
  • 1 small white onion
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 2 tsp paprika
  • 1 tin kidney beans, drained and rinsed
  • 1 tin chopped tomatoes
  • 2 portobello mushrooms, sliced
  • Dash of red wine vinegar
  • Salt/Pepper
  • To serve: yogurt or sour cream, green vegetables.

Brown the beef mince in a large saucepan on high heat. Peel and finely dice the onion and add to the beef, along with a pinch of salt. Once the onions begin to soften, turn the heat down and add the tomato puree, chopped tomatoes, chilli powder, cumin and paprika. Simmer for 30 minutes, stirring often. Season with salt and pepper. Add the drained kidney beans and cook for another 5 minutes. When you’re ready to serve the chilli, saute the mushrooms in a frying pan with some olive oil until golden brown. Stir into the chilli with a small dash of vinegar. Serve the chilli in bowls with yogurt or sour cream on top alongside some green vegetables

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