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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This pork chilli recipe is super versatile - pair it with rice, tacos, wedges, or nachos - whatever you feel like!
1 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 teaspoon paprika or smoked paprika
½ teaspoon red chilli flakes
400g can chopped tomatoes in juice
1 cup chicken stock
400g can red kidney beans, drained
1 Tbsp sugar
1 teaspoon good quality flakey sea salt
1 teaspoon ground black pepper
Steamed rice
Coriander leaves
Winter green vegetables
1 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 teaspoon paprika or smoked paprika
½ teaspoon red chilli flakes
400g can chopped tomatoes in juice
1 cup chicken stock
400g can red kidney beans, drained
1 Tbsp sugar
1 teaspoon good quality flakey sea salt
1 teaspoon ground black pepper
Steamed rice
Coriander leaves
Winter green vegetables
Heat a dash of oil in a deep heavy-based frying pan or saucepan over medium heat. Add the onion, garlic, carrot and celery and cook until the onion is soft, about 5 minutes.
Add the pork mince and brown, stirring with a wooden spoon to break up the mince. Cook for about 20 mins, stirring continuously until the mince is very fine.
Add the paprika, sugar, salt, pepper and chilli flakes, and cook for a further minute.
Add the tomatoes and stock and bring to a gentle simmer.
Cover and simmer for about 40 minutes.
Remove the lid and add the red kidney beans. Cook for a further 10 minutes.
Serve with steamed rice, coriander leaves and a bowl of steamed winter green vegetables.
This pork chilli recipe is super versatile - pair it with rice, tacos, wedges, or nachos - whatever you feel like!
500g New Zealand Pork Mince
1 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 teaspoon paprika or smoked paprika
½ teaspoon red chilli flakes
400g can chopped tomatoes in juice
1 cup chicken stock
400g can red kidney beans, drained
1 Tbsp sugar
1 teaspoon good quality flakey sea salt
1 teaspoon ground black pepper
Steamed rice
Coriander leaves
Winter green vegetables
Heat a dash of oil in a deep heavy-based frying pan or saucepan over medium heat. Add the onion, garlic, carrot and celery and cook until the onion is soft, about 5 minutes.
Add the pork mince and brown, stirring with a wooden spoon to break up the mince. Cook for about 20 mins, stirring continuously until the mince is very fine.
Add the paprika, sugar, salt, pepper and chilli flakes, and cook for a further minute.
Add the tomatoes and stock and bring to a gentle simmer.
Cover and simmer for about 40 minutes.
Remove the lid and add the red kidney beans. Cook for a further 10 minutes.
Serve with steamed rice, coriander leaves and a bowl of steamed winter green vegetables.
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