Advertisement

Ingredients

Method

  • STEP 1

    Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.

  • STEP 2

    Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

  • STEP 3

    Serve the chilli with the rice and the coriander leaves scattered over.

RECIPE TIPS
FREEZING

Can be frozen for up to three months. Defrost and reheat in a pan or the oven until piping hot.

Recipe from Good Food magazine, September 2019

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.112 ratings
Advertisement
Advertisement
Advertisement