A fiery classic you can whip up in no time! Mouth-watering, delicious lamb meatball & bean chilli is served with crispy toasted tortilla triangles and a dollop of sour cream. This crowd-pleaser will have you licking out the plate!
Spicy Lamb Bean Chilli
Spicy Lamb Bean Chilli
with lamb meatballs & sour cream
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Cooked Chopped Tomato
- Corn
- Free-range Lamb Mince
- Fresh Chilli
- Fresh Chillies
- Fresh Chives
- Grated White Cheddar Cheese
- Kidney Beans
- NOMU Spanish Rub
- Onion
- Onions
- Sour Cream
- Wheat Flour Tortilla
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
MIX THE MEATBALLS
In a bowl, combine the mince, the diced onion (to taste), seasoning, and ½ the NOMU rub. Wet your hands slightly to stop the mixture from sticking to them and roll into 4-5 meatballs.
FRYING FRENZY
Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, add the meatballs and fry until browned but not cooked through, 1-2 minutes per side. Remove from the pan.
CHILLI CON CAN!
Return the pan to medium heat with a drizzle of oil. When hot, add the sliced onion and the corn and fry until soft, 3-4 minutes (shifting occasionally). Add the chopped chilli (to taste) and the remaining rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 100ml of water, and the browned meatballs. Once simmering, reduce the heat and cook until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 3-4 minutes, add the drained kidney beans.
TOASTY TORTILLAS
While the sauce is simmering, rinse and roughly chop the chives. In a bowl, combine the sour cream, ½ the chopped chives, and seasoning. Place a pan over medium-high heat. When hot, add the tortilla and toast until golden, 1-2 minutes per side. Slice into quarters.
MMMELTED CHEESE
When the chilli con carne is done, add seasoning and a sweetener. Sprinkle over the grated cheese and cover with the lid to melt, 1-2 minutes.
DIVE IN!
Plate up the cheesy chilli con carne. Side with the tortilla quarters and dollop over the chive sour cream. Garnish with the remaining chives. There you go, Chef!
Free-range Lamb Mince - 150g
Onion - 1
NOMU Spanish Rub - 10ml
Corn - 50g
Fresh Chilli - 1
Cooked Chopped Tomato - 100g
Kidney Beans - 120g
Fresh Chives - 3g
Sour Cream - 30ml
Wheat Flour Tortilla - 1
Grated White Cheddar Cheese - 30g
MIX THE MEATBALLS
In a bowl, combine the mince, the diced onion (to taste), seasoning, and ½ the NOMU rub. Wet your hands slightly to stop the mixture from sticking to them and roll into 4-5 meatballs per portion.
FRYING FRENZY
Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, add the meatballs and fry until browned but not cooked through, 1-2 minutes per side. Remove from the pan.
CHILLI CON CAN!
Return the pan to medium heat with a drizzle of oil. When hot, add the sliced onion and the corn and fry until soft, 3-4 minutes (shifting occasionally). Add the chopped chilli (to taste) and the remaining rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 150ml of water, and the browned meatballs. Once simmering, reduce the heat and cook until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 3-4 minutes, add the drained kidney beans.
TOASTY TORTILLAS
While the sauce is simmering, rinse and roughly chop the chives. In a bowl, combine the sour cream, ½ the chopped chives, and seasoning. Place a pan over medium-high heat. When hot, add the tortillas and toast until golden, 1-2 minutes per side. Slice into quarters.
MMMELTED CHEESE
When the chilli con carne is done, add seasoning and a sweetener. Sprinkle over the grated cheese and cover with the lid to melt, 1-2 minutes.
DIVE IN!
Plate up the cheesy chilli con carne. Side with the tortilla quarters and dollop over the chive sour cream. Garnish with the remaining chives. There you go, Chef!
Free-range Lamb Mince - 300g
Onion - 1
NOMU Spanish Rub - 20ml
Corn - 100g
Fresh Chillies - 2
Cooked Chopped Tomato - 200g
Kidney Beans - 240g
Fresh Chives - 5g
Sour Cream - 60ml
Wheat Flour Tortillas - 2
Grated White Cheddar Cheese - 60g
MIX THE MEATBALLS
In a bowl, combine the mince, the diced onion (to taste), seasoning, and ½ the NOMU rub. Wet your hands slightly to stop the mixture from sticking to them and roll into 4-5 meatballs per portion.
FRYING FRENZY
Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, add the meatballs and fry until browned but not cooked through, 1-2 minutes per side. Remove from the pan.
CHILLI CON CAN!
Return the pan to medium heat with a drizzle of oil. When hot, add the sliced onion and the corn and fry until soft, 4-5 minutes (shifting occasionally). Add the chopped chilli (to taste) and the remaining rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 200ml of water, and the browned meatballs. Once simmering, reduce the heat and cook until reduced and thickened, 12-15 minutes (stirring occasionally). In the final 4-5 minutes, add the drained kidney beans.
TOASTY TORTILLAS
While the sauce is simmering, rinse and roughly chop the chives. In a bowl, combine the sour cream, ½ the chopped chives, and seasoning. Place a pan over medium-high heat. When hot, add the tortillas and toast until golden, 1-2 minutes per side. Slice into quarters.
MMMELTED CHEESE
When the chilli con carne is done, add seasoning and a sweetener. Sprinkle over the grated cheese and cover with the lid to melt, 2-3 minutes.
DIVE IN!
Plate up the cheesy chilli con carne. Side with the tortilla quarters and dollop over the chive sour cream. Garnish with the remaining chives. There you go, Chef!
Free-range Lamb Mince - 450g
Onions - 2
NOMU Spanish Rub - 30ml
Corn - 150g
Fresh Chillies - 3
Cooked Chopped Tomato - 300g
Kidney Beans - 360g
Fresh Chives - 8g
Sour Cream - 90ml
Wheat Flour Tortillas - 3
Grated White Cheddar Cheese - 90g
MIX THE MEATBALLS
In a bowl, combine the mince, the diced onion (to taste), seasoning, and ½ the NOMU rub. Wet your hands slightly to stop the mixture from sticking to them and roll into 4-5 meatballs per portion.
FRYING FRENZY
Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, add the meatballs and fry until browned but not cooked through, 1-2 minutes per side. Remove from the pan.
CHILLI CON CAN!
Return the pan to medium heat with a drizzle of oil. When hot, add the sliced onion and the corn and fry until soft, 4-5 minutes (shifting occasionally). Add the chopped chilli (to taste) and the remaining rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 250ml of water, and the browned meatballs. Once simmering, reduce the heat and cook until reduced and thickened, 12-15 minutes (stirring occasionally). In the final 4-5 minutes, add the drained kidney beans.
TOASTY TORTILLAS
While the sauce is simmering, rinse and roughly chop the chives. In a bowl, combine the sour cream, ½ the chopped chives, and seasoning. Place a pan over medium-high heat. When hot, add the tortillas and toast until golden, 1-2 minutes per side. Slice into quarters.
MMMELTED CHEESE
When the chilli con carne is done, add seasoning and a sweetener. Sprinkle over the grated cheese and cover with the lid to melt, 2-3 minutes.
DIVE IN!
Plate up the cheesy chilli con carne. Side with the tortilla quarters and dollop over the chive sour cream. Garnish with the remaining chives. There you go, Chef!
Free-range Lamb Mince - 600g
Onions - 2
NOMU Spanish Rub - 40ml
Corn - 200g
Fresh Chillies - 4
Cooked Chopped Tomato - 400g
Kidney Beans - 480g
Fresh Chives - 10g
Sour Cream - 125ml
Wheat Flour Tortillas - 4
Grated White Cheddar Cheese - 125g
Woolies Products in this dish
