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Beef and Black Bean Chilli with Toasted Corn Tortilla Strips
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This chilli dish, which uses black beans instead of kidney beans, is ideal for a warming winter supper, served with toasted corn tortillas.
Serves: 4
For a more traditional chilli, replace the black beans with a can of kidney beans.
Typical values per serving:
Energy |
2585.712kJ 618.0kcal |
---|---|
Fat | 15.2g |
Saturated Fat | 7.2g |
Sugars | 15.3g |
Salt | 1.7g |
This recipe was first published in January 2007.
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