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    Thursday, 8 November 2018


    Now the clocks have gone back, I am FULLY committed to winter dinners. Warm, comforting bowls of goodness, perfect for seeing you through those cold, winter nights ahead. And you don’t get much more comforting than a big ol’bowl of hearty chilli, now do you? 

     Now, I LOVE a good beef chilli, it’s one of my go-tos at this time of year – and when Birds Eye challenged me to create a recipe using their fab range of pulses – I knew this was the dish that I wanted to share.
    For this recipe, I’ve used big tender chunks of beef (instead of mince) which I think helps add a real depth of flavour and texture to the dish. I also love adding pulses to my chilli to help bulk it out and pack in loads of extra nutrients - but rather than reaching for cans of beans, I've used the Birds Eye Mexican Bean Mix for this recipe and they are just SO easy to use!

    I've always been a big advocate for frozen veg and pulses – unlike their tinned or dried counterparts, freezing helps to lock in all the natural goodness and that’s exactly what these babies are packed with! They're a rich source of protein, contain plenty of fibre and they even count toward one of your five a day!
    The Mexican Bean Mix contains a blend of red kidney beans, black beans and chickpeas – and what I love is that they're ready to cook straight from frozen. They only take four minutes to cook and there's no soaking or draining, just straight out the bag and into the pan. That means less time spent faffing with ingredients and more time spent actually creating recipes - dreamy, right?

    400g diced beef
    1 bag of Birds Eye Mexican Bean Mix
    400g chopped tomatoes
    2 peppers (I used red & green)
    1 red onion
    1 brown onion
    1 red chilli
    2 garlic cloves
    3 tablespoons tomato puree
    1 beef stock cube
    200g Sweetcorn
    2 teaspoons ground cumin
    1/2 teaspoon cinnamon
    2 teaspoons smoked paprika
    1 teaspoon ground coriander

    1. Brown your beef chunks in a pan for 6-8 minutes until they’ve got a nice colour on all sides, before transferring on a bowl

    2.Add a little more oil to your pan then add the onion, chilli, garlic and peppers and fry for 3-4 minutes until they all start to soften

    3. Next add your spices, followed by the stock cube, tomato puree and tinned tomatoes. Add 300ml of hot water then pour in your Birds Eye Mexican Bean Mix and sweetcorn.

    4. Give everything a good stir then add your beef back to the pan and bring the heat to a gentle simmer.

    5. Leave to gently bubble away for 20 minutes until the sauce has thickened

    6. Remove from the heat and enjoy! Perfect served on its own with crumbled feta and fresh chilli, with rice or in a wrap!
    There's three variety of Birds Eye Pules - Chickpea and Spinach Mix (which would be great for curries), Italian 3 Bean Mix (hello sausage casseroles) and the Mexican Bean Mix which I've used above. You can pick up a bag in the frozen aisle at big Tesco & Asda stores and Ocado for just £2.00. 

    * This post was sponsored by Birds Eye

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