Chilli con capsicum

This one-pan wonder is perfect for those busy nights where cooking is the last thing on your mind.

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

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