Get out your slow cooker and make this easy Beef and bean chilli. Filled with veggies and warming flavours, it's the perfect family dinner on a cool evening.
Serves44
Cook time2 hr2 hour
Prep time10 mins10 minutes
Ingredients
2 tbs olive oil
600g Coles Australian Gravy Beef, cut into 5cm pieces
1 red capsicum, seeded, coarsely chopped
1 brown onion, thinly sliced
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
½ tsp cayenne pepper
2 cups (500ml) beef stock
400g can diced tomatoes
400g can kidney beans or black beans, rinsed, drained
1 tbs red wine vinegar
¼ cup chopped coriander
8 mini tortillas
½ cup coriander leaves
⅓ cup (80g) sour cream
Steamed brown rice (optional), to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Cook the beef, turning, for 5 mins or until brown all over. Transfer to a plate.
Step 2
Add the capsicum and onion to the pan and cook, stirring, for 5 mins or until softened. Add the garlic, cumin, coriander, paprika and cayenne pepper and cook, stirring, for 1 min or until fragrant.
Step 3
Return the beef to the pan. Add the stock and tomato and bring to the boil. Reduce heat to low. Simmer, covered, for 1½ hours or until beef is tender. Use tongs to transfer the beef to a bowl, then use two forks to coarsely shred.
Step 4
Return the beef to the pan. Add the beans and vinegar. Simmer, uncovered, for 10 mins or until thickened slightly. Stir in the chopped coriander.
Step 5
Meanwhile, heat the tortillas in the microwave following packet directions.
Step 6
Place the beef mixture in a serving bowl. Sprinkle with coriander leaves. Serve with tortillas, sour cream and steamed brown rice, if desired.
