Pulled Beef Chilli With Rice and Smoky Slaw

Pulled Beef Chilli With Rice and Smoky Slaw

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 19, 2018.

If you prefer more heat in your beef chilli, just add a pinch of chilli flakes as the beef chilli simmers. Depending on how dressed you prefer you slaw, use the lower to higher end of the measures.



  • 100g brown rice
  • ²⁄³ cup water
  • ½ cup frozen corn *


  • 4-5 Tbsp Mexican dressing
  • ¼-½ cup yoghurt
  • 1 bag slaw


  • ½ tsp oil or spray oil
  • 1 brown onion, thinly sliced
  • 1 clove garlic, minced
  • 1 pack smoky chilli mix
  • 1 can chopped tomatoes
  • 1½ Tbsp tomato paste
  • ½ cup chicken stock
  • ½ can kidney beans, drained and rinsed
  • 400g pulled beef


  • 1-2 Tbsp torn coriander *


  1. Cook rice. Combine rice, water, corn and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat, to cook for 16 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  2. Make slaw. Mix together dressing and yoghurt in a large bowl. Add slaw to bowl, toss and season.
  3. Prep & cook chilli. Heat oil in a large fry-pan on medium-high heat. Cook onion and garlic with a pinch of salt for 2-3 minutes, until softening.
  4. Add smoky chilli mix and cook for 30 seconds, until fragrant. Add canned tomatoes, tomato paste, stock and beans to pan.
  5. Cook for about 5 minutes, until sauce begins to thicken. Add beef and gently break up. Cook for 3-4 minutes, until very hot. Season.
  6. To serve, share rice and chilli between bowls. Spoon slaw on side and sprinkle over coriander.

Nutritional Information

Energy 1842 kj
440 kcal
Protein 31.7g
Carbohydrate 42.3g
Fat 14.1g