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Serves: 4



  • 2 tbsp tomato puree

  • a pinch of ground cinnamon

  • 3 finely chopped green chillies, de-seeded

  • 1 finely chopped leek

  • 3 crushed cloves of garlic

  • a packet of lean beef mince

  • 1 finely chopped ref pepper

  • a pinch of mild chili powder

  • a few dried coriander leaves

  • 2 tbsp brown sugar

  • 175ml reduced salt chicken stock

  • 1 carton of passata

  • a handful of sweetcorn

  • a tin of kidney beans


  1. Finely chop all your vegetables.

  2. Fry the onions and garlic til they're slightly soften, then add the spices to taste.

  3. Add your mince to the pan and brown it.

  4. Add the passata, chicken stock, tomato puree, sugar and the rest of the vegetables.

  5. Bring to the boil, then simmer for 20 minutes.

  6. Add your kidney beans. Taste the chili and season as necessary.

Additional Information

  • Meat

  • Main Course

  • tomato

  • mexican

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