Chilli con capsicum

This one-pan wonder is perfect for those busy nights where cooking is the last thing on your mind. Plus, it's packed full of healthy capsicum to help get your five serves of veggies. Cook this one up for a marvellous Mexican meal the whole family will love.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Chilli con capsicum
  • 1 tablespoon olive oil
  • 500 gram beef mince
  • 1 red capsicum, seeded, diced
  • 1 green capsicum, seeded, diced
  • 1 onion, diced
  • 2 clove garlic, crushed
  • 35 gram sachet mexican spice mix
  • 1/4 cup tomato paste
  • 2 cup beef stock
  • 400 gram can diced tomatoes
  • 20 gram dark chocolate, grated
  • 1 cup grated cheddar cheese
  • coriander leaves, tortilla chips, sour cream, to serve


Chilli con capsicum
  • 1
    Preheat oven to 200°C.
  • 2
    In a large ovenproof skillet, heat olive oil on medium. Brown mince for 4-5 minutes, breaking up lumps. Remove from pan using a slotted spoon and set aside.
  • 3
    In same pan, saute capsicum, onion and garlic for 4-5 minutes until softened. Add spice mix and cook, stirring, for 1 minute. Stir in tomato paste and cook a further 1 minute. Mix in stock and tomatoes and bring to the boil.
  • 4
    Return mince to pan, reduce heat to low and simmer for 10-15 minutes until thickened. Stir dark chocolate through and season to taste.
  • 5
    Serve sprinkled with cheese and coriander leaves. Accompany with tortilla chips and sour cream.


Use turkey, chicken, lamb or beef mince if liked.

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