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Chunky Chilli Casserole
Chunky Chilli Casserole
Chilli with a difference, this 'stew' uses cubed braising steak and chunky veg (try our Wonky peppers when in season) for a satisfying and filling dish.
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 2 tsp olive oil
- 1 onion, peeled and chopped
- 400g braising steak, cubed, can also swap for lean braising steak
- 3 peppers, deseeded and diced
- 220g mushrooms, wiped and quartered
- 1 tsp Morrisons chilli flakes
- 1 tsp Morrisons cumin seeds
- 2 tsps Morrisons ground coriander
- 1 Knorr beef pot
- 400g chopped tomatoes
- 420g red kidney beans
- 4 slices garlic bread
- 20g parsley
Total time required
- Preparation time:
- Cooking time:
- Other time: Per Portion: kcal 502 Fat (g) 17.1 Saturates (g) 7.3 Carbohydrate (g) 36.3 Sugars (g) 13.0 Fibre (g) 10.4 Protein (g) 46.1 Salt (g) 1.55
Instructions
- Heat the oil in a pan and add the onion and braising steak until the meat is sealed on all sides. Add the peppers, mushrooms, chilli flakes, cumin seeds and ground coriander. cook, stirring, for 2 minutes then add the Knorr Infusion Pot, tomatoes and 400ml boiling water. Bring to the boil, reduce the heat, cover and simmer for 1 hour.
- Add the kidney beans and continue to cook for a further 5 minutes.
- When ready to serve, sprinkle parsley over the chilli if desired and serve hot with 2 slices of garlic bread and sour cream.
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