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 chilly weather dish.


  1. 1

    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.

  2. 2

    Add the kidney beans and continue to cook for a further 5 minutes.

  3. 3

    When ready to serve, sprinkle parsley over the chilli if desired and serve hot with 2 slices of garlic bread and sour cream.


  • 2 tbsps olive oil
  • 1 onion, peeled and chopped
  • 450g braising steak, cubed
  • 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
  • 8 slices garlic bread
  • 20g parsley

Serves 4

Total time required 1 hr 30 mins

  • Preparation time: 20 mins
  • Cooking time: 1 hr 10 mins