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Dairy Free, Dinners, Egg Free, Favourites, Featured, GAPS, Gluten Free, Grain Free, LCHF, Lunches, Meat, Paleo, Tex-Mex Spice Blend, Wholefood
Quick & Easy Tex-Mex Chilli
Chilli is a weekly meal at our place. It’s quick to make, you can hide all sorts of veggies in there, it freezes well (so is great for cooking in bulk) – plus there’s plenty of different ways to serve it, so it doesn’t get boring!
Scroll down to try this “Quick & Easy Tex-Mex Chilli”, and check out the notes below the recipe for 8 different ways to serve it.
In case you haven’t yet heard the news, I’ve been working hard on developing my new Quirky Cooking Spice Blend range and I’m so excited to share them with you all.This recipe is part of my Spice Blend Recipe Library – a place to find lots of inspiration for ways to use my spice blends! (Lots more recipes coming soon.)
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Quick & Easy Tex-Mex Chilli
Ingredients
2 Tbsp ghee or olive oil
1 brown onion, chopped
2 cloves garlic, finely chopped (optional)
1 jalapeno or red chilli, deseeded & finely chopped (optional – for extra heat)
1/2 red capsicum, chopped
1/2 green capsicum, chopped
1/2 kg beef mince
2 Tbsp Quirky Cooking Tex-Mex Spice Blend or 1 1/2 Tbsp Quirky Cooking Tex-Mex Spice Blend FODMAP Friendly Version
2 tsp fine sea salt
1 tsp coconut sugar or honey (optional)
1 cup grated veggies (carrot, zucchini, sweet potato)
1/2 cup chicken stock or filtered water
2 tins chopped tomatoes
1 tin black beans (or kidney or pinto beans), drained & rinsed, or 250g cooked beans
{See notes below for garnishes and serving suggestions!}
Instructions
Heat ghee or olive oil in a large frying pan or pot over high heat, then add onion, garlic, chilli (if using) and capsicum and saute for 5 minutes, stirring.
Add mince, Tex-Mex Spice Blend, salt and coconut sugar or honey (if using). Continue to cook over high heat, stirring, for 5-10 minutes or until mince is mostly browned.
Add grated veggies, chicken stock or water, tinned tomatoes and tinned beans. Reduce heat to medium-low and simmer with a lid partially covering pan for 20 minutes, or until chilli is reduced to your liking. Adjust seasonings to taste if needed.
Notes
8 Ways to Serve Chilli:
1. Serve hot in bowls, garnished with sour cream and/or grated cheddar cheese. (Can add more chicken stock to the recipe if you like it more ‘soupy’.) Especially good with hot, buttery cornbread dipped in!
2. Spoon over corn chips in a bowl and decorate with shredded lettuce, chopped tomatoes, sliced black olives, sour cream and cheese.
3. Toast corn chips in the oven on a large platter, then drizzle over some chilli, top with grated cheese (and hot sauce if you like) and pop back into the oven until cheese is melted. Drizzle with sour cream and serve.
4. Serve over roasted potatoes or sweet potatoes, topped with sour cream and chopped chives.
5. Serve with sweet potato fries or wedges (and of course, sour cream!).
6. Serve over rice, with cooked veggies on the side.
7. Serve over polenta, with a leafy green salad on the side.
8. Use cold, leftover chilli as a filling in tortillas/wraps with shredded lettuce and grated cheese.
Hi there!
I was just wondering if this recipe has Thermomix instructions?
Kind regards,
Susie
I just do this one on the stove so I can make large batches, but if you check out Life-Changing Food, there’s a Chilli Recipe in there for the Thermomix that you can adapt!