A comforting classic, this chilli con carne recipe from ProCook is a hard one to beat! Whether curling up for a cosy meal or sharing between family and friends, ProCook’s one-pot-dish makes for a delicious autumn warmer and is sure to become a firm favourite in your recipe collection.
This ever so easy recipe can be whipped up in minimal time, or left to gently simmer rewarding you with most with the most deliciously rich, deep flavours and beautifully tender meat.
To make this chilli you will need:
Totally versatile this dish can be served in a multitude of ways, such as with fluffy rice, couscous, crusty fresh bread, or over a jacket potato. To finish, sprinkle over a handful of freshly chopped coriander, dig in and enjoy!
For more recipe inspiration you can check out ProCook’s blog filled with lots of great dishes that you can make at home.
PREP TIME: 10 mins
COOK TIME: 1hr 30 mins
COURSE: Main Course
SERVINGS: 6 people
- 2 tbsp olive oil
- 2 onions (chopped)
- 2 cloves garlic (crushed)
- 2 carrots (peeled and chopped)
- 2 red peppers
- 1 tsp chilli powder (heaped)
- 1 tsp ground cumin (heaped)
- 1 tsp ground cinnamon (heaped)
- 400 g kidney beans
- 400 g chickpeas
- 800 g chopped tomatoes
- 500 g minced beef
- ½ bunch fresh coriander
- Finely chop the onions, carrots and crush the garlic
- Roughly chop the red peppers, taking care to remove the stalk and seeds
- Add the olive oil to the pan and place over a medium-high heat
- Pour in the chopped videos, add the spices and a healthy pinch of salt and pepper
- Cook for 7 minutes, stirring regularly
- Drain the chickpeas and kidney beans and add to the pan, followed by the chopped tomatoes
- Pour in 1 tin’s worth of water, add the minced beef and break up any large chunks
- Pick the coriander leaves and set aside before chopping the stalks and adding to the pan
- Bring to the boil then reduce to a simmer over a low heat
- Place a lid slightly ajar on the pan and cook for 1 hour stirring occasionally
- Serve with fluffy rice, a hunk of crusty bread or a jacket potato with a wedge of lime, some guacamole and a sprinkling of coriander leaves