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    Beef and Black Bean Chilli with Toasted Corn Tortilla Strips

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    Beef and Black Bean Chilli with Toasted Corn Tortilla Strips

    This chilli dish, which uses black beans instead of kidney beans, is ideal for a warming winter supper, served with toasted corn tortillas.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 1 large onion, chopped
    • 500g pack Waitrose Extra Lean Aberdeen Angus Ground Beef
    • 1 red pepper, deseeded and chopped
    • 2 tsp dried oregano
    • 1 tbsp Schwartz Hot Chilli Powder, to taste
    • 2 x 400g cans Waitrose Chopped Tomatoes
    • 400g can Epicure Black Beans, drained and rinsed
    • To serve:
    • 300g pack Old El Paso 8 Soft Corn Tortillas
    • 4 tbsp Waitrose Half Fat Crème Fraîche
    • 25g pack fresh coriander, roughly chopped


    1. Place the onion and ground beef in a large pan and dry fry, stirring occasionally to break up the mince, until all the meat is browned. Add the red pepper and cook for a further 1-2 minutes.
    2. Stir in the oregano and chilli powder, the chopped tomatoes and black beans. Bring to the boil, then cover and simmer for 20 minutes, stirring occasionally, until the sauce has thickened and the beef is thoroughly cooked.
    3. Just before serving, heat a large dry frying pan until hot, and lightly toast the tortillas for 1-2 minutes on each side. Let them cool slightly then cut into strips. Spoon the chilli into bowls and serve with a dollop of crème fraîche, a few sprigs of coriander and the toasted tortilla strips.

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    Cook's tips

    For a more traditional chilli, replace the black beans with a can of kidney beans.


    Average user rating

    5 stars