Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 12 beef meatballs
- 1 medium onion, peeled and sliced
- 2 large capsicums, red and green, cored and sliced
- 3 cloves garlic, peeled and minced
- 2tablespoons chipotle paste
- 800grams chopped tomatoes
- 800grams kidney beans
- 1 medium lime, chopped into wedges
- 3tablespoons coriander, fresh, chopped
Description
Make a big batch of this meatball chilli and enjoy the leftovers for lunch.
Method
Step 1 of 4
Heat the oil in a large, deep pan on medium high heat and cook the meatballs, stirring often, for 5 minutes until browned all over. Remove from the pan with a slotted spoon and set aside.
Step 2 of 4
Add the onion and capsicums to the pan and cook for 5 minutes. Stir in the garlic and chipotle paste and cook for 2 minutes. Pour over the chopped tomatoes and add the kidney beans. Reduce the heat and simmer for 5 minutes.
Step 3 of 4
Add the meatballs to the sauce, cover and simmer for 15 minutes.
Step 4 of 4
Serve the meatballs with chopped coriander on top and lime wedges on the side.
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