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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Spicy Lamb Bean Chilli?
The preparation time for Spicy Lamb Bean Chilli with lamb meatballs & sour cream is between 10 and 25 minutes.
What is the total time required to make Spicy Lamb Bean Chilli with lamb meatballs & sour cream?
The total time required to make Spicy Lamb Bean Chilli with lamb meatballs & sour cream is between 25 and 35 minutes.
How many servings does Spicy Lamb Bean Chilli provide?
4 servings
What are the main ingredients in Spicy Lamb Bean Chilli?
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
What is the nutritional information of Spicy Lamb Bean Chilli?
Calories: 1042, Carbs: 75 grams, Fat: grams, Protein: 63.7 grams, Sugar: 17.9 grams, Salt: 1339 grams
How do I prepare Spicy Lamb Bean Chilli?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Spicy Lamb Bean Chilli?
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
How many calories does Spicy Lamb Bean Chilli have?
1042 calories
How much fat content does Spicy Lamb Bean Chilli have?
grams
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