Chunky summer chilli recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 414 calories / serving
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Heat the oil in a large saucepan and sauté the onion, minced beef and garlic for 4-5 minutes stirring with the back of a wooden spoon and breaking down the mince until browned. Sprinkle over the chilli powder and ground cumin and cook for 2 minutes.

Add the chopped tomatoes, tomato purée, stock, orange and yellow pepper and bring to the boil. Cover and simmer for 15 minutes. Season to taste.

Stir in the cherry tomatoes and sugarsnap peas and cook uncovered over a high heat for a further 5 minutes until the tomatoes are just starting to pop and break down slightly. Serve scattered with fresh chopped coriander, crusty bread or plain boiled long grain rice.

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  • Ingredients

  • 1tbsp sunflower oil
  • 1 large onion, chopped
  • 500g Irish lean beef steak mince
  • 3 garlic cloves, crushed
  • 2tsp hot chilli powder
  • 1tsp ground cumin
  • 400g chopped tomatoes
  • 2tbsp tomato puree
  • 400ml vegetable stock
  • 1 orange pepper,cored, deseeded and cut into chunks
  • 1 yellow pepper, cored, deseeded and cut into chunks
  • 150g cherry tomatoesg, halved
  • 180g sugarsnap peas, halved lengthways
  • large handful chopped coriander leaves
  • Energy 1725kj 414kcal 21%
  • Fat 25g 35%
  • Saturates 9g 47%
  • Sugars 14g 15%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 16.3g Protein 29.2g Fibre 5.6g


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