Mexican Chilli

Mexican Chilli

Mexican Chilli


Ingredients (to serve 10 children)

750g lean beef mince or micoprotein alternative

1 onion, finely chopped

1 garlic clove

1 tsp chilli powder (to taste)

1/2tsp ground cumin (to taste)

Back pepper (to taste)

1 kg passatta

400g kidney beans, rinsed (or mixed beans)

600g brown rice

Mixed salad to serve



  1. Fry the mince until browned
  2. Add the onion and garlic, gently cook until soft
  3. Put seasoning and passata into the slow cooker
  4. cook on low for 6-8 hours
  5. Add kidney beans to slow cooker 20 minutes before seving
  6. Cook rice according to packet instructions
  7. Serve with a mixed salad
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