3 Spoons/ Dinner/ Vegan

Time to chilli!

Mexican chilli is comfort food at its most comforting. When it’s cold outside and you fancy something warming and nutritious this is definitely fit for purpose.

Fibro Food Fairy

This recipe calls for a combination of two different types of mince to really add depth of flavour, but it would work just as well with either or using a meat free substitute like Quorn. It is quick to prepare and can then happily bubble away for a couple of hours taking care of itself whilst you relax.

Free From Information

• Dairy free
• Egg free
• Gluten free
• Nut free
• Soya free
• Refined sugar free
• Vegan option

Mexican chilli with beef & lamb

1 Spoon2 Spoons3 Spoons4 Spoons5 Spoons (7 votes, average: 3.29 out of 5)
By Fibro Food Fairy Serves: 6
Cooking Time: 1½ - 2 hours approximately

Slow cooked Mexican chilli


  • 1 red bell pepper, chopped
  • 2 fresh bird’s eye chillies, chopped
  • 1 medium carrot, grated
  • Olive oil
  • 2 garlic cloves, crushed
  • 300g organic minced beef, 300g organic minced lamb or 600g meat free mince, such as Quorn (see tips)
  • 1 tablespoon good quality smoked paprika
  • ½ teaspoon dried chili flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon hot chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 400g tin chopped tomatoes
  • 2 tablespoons tomato purée
  • 400g tin of organic red kidney beans, drained and rinsed.
  • 500 mL organic, gluten free beef stock made with two low-salt stock cubes
  • 3 teaspoons of honey (optional)
  • Garnish with fresh coriander, finely chopped.



Use a food processor to chop the red pepper and chilli and then to grate the carrot.


Add a little olive oil to a large flameproof casserole pot. Lightly fry the pepper, chilli and carrot over a low to medium heat to soften, this should take 5-7 minutes, approximately.


Add the crushed garlic and cook for a further 1-2 minutes stirring continuously to prevent it from burning.


Add the mince to the pan and sprinkle over the oregano and the spices. Increase to a medium heat and continue to cook for a further 3-4 minutes, until brown all over. Use a spoon or a spatula to break down the mince as you cook it. Season with pepper, but no salt as the stock cubes added later will naturally be quite salty.


Add the tomato purée and cook for a further 2 minutes, stirring occasionally.


Add the kidney beans and stir to combine before finally adding the tomatoes, beef stock and honey (if using).


Stir through once again. Let it come to a simmer, then reduce the heat and let it bubble away for 1½ - 2 hours, stirring occasionally.


After this time the flavours will have intensified and the sauce will have reduced. Serve with dairy free yoghurt and fresh coriander.


FIBRO FOOD FAIRY TIP: Check the ingredients of any meat free mince alternative it may contain soya.

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