Pork mince and black bean chilli

Smoky, slow-simmered pork chilli with black beans, chipotle heat and fresh lime.

Cut:
  • Portions: 4–6
  • Prep: 30 minutes
  • cook: 2 hours 15 minutes

Ingredients

For the chilli

  • 1 Tbsp (15 ml) olive oil
  • 500 g pork mince
  • 4 Tbsp (60 ml) Cape Herb & Spice Taco Spice Meal Solution
  • 2 Tbsp (30 ml) Cape Herb & Spice Chipotle Chilli
  • Dash of Worcestershire sauce
  • 1 large onion, finely diced
  • 1 red pepper, finely diced
  • 3 cloves garlic, minced
  • 1 tin (400 g) chopped tomatoes
  • 1 tin (400 g) black beans, drained and rinsed
  • 1 C (250 ml) beef or chicken stock
  • 1 Tbsp (15 ml) lime juice
  • Salt, to taste

To serve

  • 180 ml sour cream or plain yoghurt
  • 1 avocado, halved, pitted and cubed
  • 120 g grated cheddar
  • 20 g fresh coriander, chopped
  • Fresh chillies, sliced (optional)
  • 2 limes, cut into wedges
  • 250 g bag nacho chips

Method

For the chilli:
Heat the olive oil in a large heavy-based pot over medium-high heat. Add the pork mince and cook, breaking it up with a wooden spoon, until well browned and any excess moisture has evaporated. Stir in the Cape Herb & Spice Taco Spice Meal Solution, Cape Herb & Spice Chipotle Chilli and Worcestershire sauce until the mince is evenly coated in the spices. Add the onion, red pepper and garlic, and cook for 6–8 minutes until softened. Add the chopped tomatoes, black beans and stock, stirring well to combine. Bring to a gentle simmer, then reduce the heat to low and partially cover the pot. Cook for about 2 hours, stirring occasionally, until the chilli is thick, rich and deeply flavoured. Stir through the lime juice and season to taste with salt. Add a splash of water or stock if a looser consistency is preferred.

To serve:
Ladle the warm chilli into serving bowls and top with sour cream or plain yoghurt, avocado, grated cheddar, fresh coriander and sliced chillies, if using. Serve with lime wedges for squeezing over and nacho chips on the side for scooping.

Serving suggestion: Serve over steamed rice or spooned into baked potatoes for a filling midweek meal.