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Prep Time 5 minutes - Total Time 20 minutes - Serves 2

When it comes to chilli I like to go long and slow and do it with cuts of beef like my other chilli recipe. But when you have a craving for chilli but only have 20 minutes to get it onto the table, this is the only recipe you need.

Have it with rice or on a jacket potato, add as much chilli as you like but make sure you add a dollop of yoghurt and some avocado.


  • 300 g of minced pork.

  • ½ small red onion, finely sliced.

  • 1 tsp of chipotle chilli paste.

  • Pinch of chilli flakes, or to taste.

  • 1 tsp of cumin.

  • 1 tsp of smoked paprika.

  • 250 g of black beans.

  • ½ lime, juice only.


  1. Into a frying pan add a splash of oil, throw in the pork, season and fry over medium to high heat for 5 minutes. You are looking to get a bit of a crust on the pork.

  2. Next, turn the heat down to low, add the onions, the chipotle paste and add another splash of oil if need be. Fry gently for 4-5 minutes so the onions start to get soft.

  3. Now add the spices and the chilli flakes, mix well and give that a minute. Add the beans along with the juices give that a good mix and leave to simmer for 5 minutes. If when the 5 minutes are up and you feel it’s too dry add a splash of water.

  4. Finally, squeeze in the lime juice, check for seasoning and adjust accordingly then finish off with a few chopped fresh herbs.

  5. I like to have this next to some rice, topped with some grated cheese, sliced avocado and a nice dollop of yoghurt.


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