Prepare Ahead

**Freezable**

Instructions

1. 1 Heat the oil in a large pan and add the frozen diced onions and garlic. Fry over a medium heat for 3 mins, stirring until softened and starting to colour.

   
   

2. 2 Stir in the peppers. Add the chilli powder at this point if you prefer more kick! Fry for 2 minutes stirring frequently before adding in the mince. Cook the mince for a further 5 minutes until browned stirring frequently and season.

   
   

3. 3 Crumble the beef stock cube into 300ml hot water. Pour this into the pan.

   
   

4. 4 Add the chopped tomatoes, tomato puree, kidney beans and stir well.

   
   

5. 5 Simmer it gently for 30 minutes. Stirring occasionally to ensure it doesn’t catch on the bottom of the pan. If it does, just add a couple of tablespoons of water.

   
   

6. 6 Turn off the heat and leave the chilli to stand with a lid on for 10 minutes. This allows the flavours to mingle.

   
   

7. 7 Serve with either some frozen steam & serve white rice or nachos, topped with soured cream, guacamole and/or grated mature Cheddar cheese. Its also great served as a jacket potato filling!

   
   

Ingredients

• 1 tbsp Vegetable Oil
• ½ bag Frozen Diced White Onion , (250g)
• 2 Garlic Cloves, finely grated
• 250g Loose Peppers, (250g)
• 1 tbsp Hot Chilli Powder/Mild Chilli Powder , (optional)
• 1 bag Beef Mince , (750g)
• 1 dash Salt
• 1 dash Pepper
• 1 Beef Stock Cube
• 1 can Chopped Tomatoes
• 2 tbsp Tomato Puree
• 1 can Red Kidney Beans in Chilli Sauce
• 1 pack Rice, or Nachos
• 1 heaped tblsp Soured Cream , and/or grated mature Cheddar cheese to serve

Serves 4

Total time required 55 mins

• Preparation time: 5 mins
• Cooking time: 50 mins