This Chilli couldn't be easier or quicker to make! It is sure to become a midweek favourite. Instead of using lots of different spices, such as chilli powder, cumin and paprika, we have used a shop bought salsa. That way, this dish is sure to be packed full of flavour without having to buy a wide variety of ingredients. A shop bought salsa also means that you don't have to spend a long time reducing a tin of tomatoes, as the intense tomato flavour is ready straight away!
For other speedy midweek dinners, check out this collection.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
12 mins
Total Time:
22 mins
Cal/Serv:
416
Ingredients
1Tbsp.
vegetable oil
1
onion, finely chopped
500g
lean beef mince
2
x 226g jars mild salsa, we used Old El Paso
400g
tin kidney beans, drained and rinsed
2Tbsp.
tomato purée
1/2
198g tin sweetcorn
Large handful fresh coriander, optional
Directions
Step 1
Heat the oil in a large pan over medium-high heat. Add the onion and mince and fry, breaking up the mince with a wooden spoon, for 10min until the beef is well browned.
Step 2
Stir in the salsa, kidney beans, tomato purée and sweetcorn, and bring to the boil. Stir through the coriander, if using, then season to taste. Serve with boiled rice (or quick-cook microwave rice, if you want to save more time), corn tortillas or jacket potatoes.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
