Mexican bean chilli

Mexican bean chilli could be just the gluten free and dairy free recipe you've been looking for. This recipe makes 4 servings with 485 calories, 28g of protein, and 30g of fat each. For $2.05 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is brought to you by BBC Good Food. A couple people really liked this main course. A mixture of onion, fresh coriander leaves, chilli powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 62 foodies and cooks. It is a rather inexpensive recipe for fans of Mexican food. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes roughly 50 minutes. With a spoonacular score of 76%, this dish is solid. If you like this recipe, take a look at these similar recipes: Mexican chilli chicken, Mexican Chilli Soup, and Mexican Chocolate Macarons With Chilli Cream.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 onion, diced

1 red pepper, diced

1 tbsp olive oil

1 tsp chilli powder

500g beef mince

415g can baked beans

150ml beef stock

1 tbsp chipotle paste

coriander leaves, rice and yogurt, to serve

Equipment:

Cooking instruction summary:

Fry the onion and red pepper in olive oil over a medium heat for 10-15 mins or until softened. Increase the heat, add the chilli powder and cook for a few minutes before adding the mince. Cook until browned and all the liquid has evaporated. Tip in the baked beans, beef stock and chipotle paste. Simmer over a low heat for 15-20 mins. Season, scatter with coriander leaves and serve with rice and yogurt.

 

Step by step:


1. Fry the onion and red pepper in olive oil over a medium heat for 10-15 mins or until softened. Increase the heat, add the chilli powder and cook for a few minutes before adding the mince. Cook until browned and all the liquid has evaporated.

2. Tip in the baked beans, beef stock and chipotle paste. Simmer over a low heat for 15-20 mins. Season, scatter with coriander leaves and serve with rice and yogurt.


Nutrition Information:

Quickview
485k Calories
28g Protein
30g Total Fat
25g Carbs
17% Health Score
Limit These
Calories
485k
24%

Fat
30g
47%

  Saturated Fat
10g
67%

Carbohydrates
25g
9%

  Sugar
2g
3%

Cholesterol
96mg
32%

Sodium
668mg
29%

Get Enough Of These
Protein
28g
57%

Vitamin C
42mg
51%

Zinc
6mg
46%

Vitamin B12
2µg
45%

Selenium
24µg
35%

Phosphorus
339mg
34%

Vitamin B3
6mg
32%

Vitamin B6
0.62mg
31%

Fiber
7g
28%

Iron
4mg
26%

Potassium
844mg
24%

Manganese
0.47mg
23%

Vitamin A
1149IU
23%

Vitamin B2
0.3mg
18%

Copper
0.34mg
17%

Magnesium
66mg
17%

Folate
66µg
17%

Vitamin E
1mg
12%

Vitamin B1
0.15mg
10%

Calcium
91mg
9%

Vitamin B5
0.87mg
9%

Vitamin K
7µg
7%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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