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  • Recipe Room  »  Beef and bean chilli



    • 400g can kidney beans
    • 1 tablespoon oil
    • 1 large red onion, chopped finely
    • 1 large red capsicum, chopped finely
    • 2 teaspoons Mexican chilli powder
    • 1 teaspoon sweet paprika
    • 300g lean organic minced beef
    • 400g can diced tomatoes
    • ¼ cup chopped flat leaf parsley
    • 1 large piece wholemeal pita bread (Lebanese flat bread), for serving

    Beef and bean chilli

    You can boost the vegetables and rescue a forgotten zucchini or carrot from the crisper – just grate and stir in before adding the parsley.


    Rinse and drain the kidney beans.

    Heat the oil in a non-stick medium size saucepan over a medium–low heat.  Add onion, capsicum, chilli powder and paprika and cook, stirring, until vegetables are soft. Don’t rush it – this may take about 10 minutes and will really develop the flavours.

    Add the mince and stir while cooking for 5 minutes to break up the mince.  Stir in the tomatoes and when hot, reduce the heat to low, cover and cook for 15 minutes. Remove from the heat and mix in the parsley.

    Spoon the chilli into 2 warmed bowls (or a large bowl for scooping and sharing) and serve with torn pieces of the flat bread.


    • A perfect recipe to use up the whole can of both kidney beans and tomatoes – no leftovers.
    • Check out the spices in the cupboard before buying new ones – dried chilli seeds or smoked paprika or home grown chopped fresh chilli would be perfect.
    • Boost the vegetables and rescue a forgotten zucchini or carrot from the crisper – just grate and stir in before adding the parsley.

    Recipe adapted for Foodwise from “Belly Busting for Blokes” by Nicole Senior and Veronica Cuskelly. Available from bookstores and online from

    Submitted by
    Nicole Senior

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