Pulled Beef Chilli With Rice and Smoky Slaw

Pulled Beef Chilli With Rice and Smoky Slaw

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 19, 2018.
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You don’t need the whole bag of slaw, or the whole can of kidney beans, for this recipe. Check out our Fresh Start blog for some lunch inspiration ideas, where you can use the leftover slaw and beans.

Ingredients

RICE

  • 50g brown rice
  • ¹⁄³ cup frozen corn *

SLAW

  • 2-3 Tbsp Mexican dressing
  • ¼ cup yoghurt *
  • ½ bag slaw

CHILLI

  • ¼ tsp oil or spray oil
  • ½ brown onion, thinly sliced *
  • 1 clove garlic, minced
  • 2-3 tsp smoky chilli mix
  • 1 can chopped tomatoes
  • ¼ cup chicken stock
  • ¼ can kidney beans, drained and rinsed
  • 200g pulled beef

TO SERVE

  • 1-2 Tbsp torn coriander *

Steps

  1. Bring a small pot of salted water to the boil.
  2. Cook rice. Cook rice in pot of boiling water for 12 minutes. Add corn and cook a further 3 minutes. Drain well.
  3. Dress slaw. In a large bowl, mix together Mexican dressing and yoghurt. Add slaw, toss together and season.
  4. Prep & cook chilli. Heat oil in a large fry-pan on medium-high heat. Cook onion, garlic and a pinch of salt for 2-3 minutes, until softening. Add smoky chilli mix and cook for 30 seconds, until fragrant. Add canned tomatoes, stock and beans to pan.
  5. Cook for about 5 minutes, until sauce begins to thicken. Add beef, gently break up and cook for 3-4 minutes, until piping hot. Season.
  6. To serve, spoon rice into bowls. Share chilli between bowls, spoon slaw on the side and sprinkle over coriander.

Nutritional Information

Energy 1856 kj
444 kcal
Protein 32.4g
Carbohydrate 44.7g
Fat 13.0g