This easy one-pot chilli wonder is so simple to make and makes for the perfect winter comforter. Packed with kidney beans, crispy pancetta and loaded with aromatic spices.
Heat a large saucepan over a medium-high heat for 1-2 minutes. Add the pancetta and fry for 4-5 minutes, until it starts to colour. Remove from the saucepan using a slotted spoon and dry on kitchen paper.
Add the onions and fry for 3-4 minutes, stirring occasionally. Add the peppers and continue to fry for a few minutes before adding the pancetta back to the saucepan. Sprinkle over the oregano, cumin and paprika and add a little salt and pepper. Cook for a few minutes, stirring occasionally before adding the kidney beans.
Add the stock to cover, bring to the boil and reduce to a simmer before covering and cooking gently for 30-40 minutes until the beans are soft and creamy. Adjust the seasoning if necessary and transfer the stew to a serving dish. Garnish with the sliced chilli before serving.
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