Chilli con carne with red peppers recipe

98 ratings Rate
  • Serves 4
  • 30 mins
  • 443 calories / serving
  • Freezable
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Dry-fry the minced beef and onions in a large pan until browned. Add the chilli powder and cook for 1 minute. Drain the kidney beans and add along with tomatoes and red peppers.

Dissolve the stock cube in 300ml (½pt) boiling water and add to the chilli mixture. Bring to the boil and simmer for 20 minutes. Season with pepper and sugar to taste. Serve with fluffy white rice.

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  • Ingredients

  • 500g (1lb) Boswell Farms minced beef
  • 2 Redmere Farms onions, peeled and chopped
  • 2tsp mild chilli powder
  • 400g Everyday Value kidney beans
  • 400g Everyday Value chopped tomatoes
  • 2 Nightingale Farms red peppers, deseeded and diced
  • 1 vegetable Everyday Value stock cube
  • Everyday Value ground black pepper
  • pinch sugar
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  • Energy 1849kj 443kcal 22%
  • Fat 21.9g 31%
  • Saturates 8.8g 44%
  • Sugars 14g 16%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 24.6g Protein 32.1g Fibre 9.1g


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