Chickpea Picadillo
Weeknight-friendly picadillo with chickpeas, mushrooms, and tofu for a deeply savory but entirely plant-based skillet dinner.
Chilli Con Carne Pitta Pockets
These chilli con carne pitta pockets turn a classic beef-and-bean chilli into an easy handheld meal. The filling is rich, gently spiced and quick to make.
Serve with grated cheddar, sour cream and coriander for a satisfying lunch or weeknight supper.
Method
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- Heat olive oil in a large pan over medium heat. Add onion and cook for 4–5 minutes until soft.
- Add garlic and cook for 1 minute, then add beef mince and cook until browned.
- Stir in chilli powder, ground cumin, paprika and tomato paste; cook for 1 minute.
- Add tinned chopped tomatoes, kidney beans and beef stock. Season with salt and black pepper.
- Simmer for 12–15 minutes until thick and rich.
- Warm the pitta breads and cut in half to form pockets.
- Spoon chilli con carne into each pitta pocket.
- Top with grated cheddar, sour cream and fresh coriander, then serve warm.
Ingredients
- 1 Onion finely chopped
- 5ml Ground cumin
- 400 g Kidney Beans drained and rinsed
- 2 cloves Garlic minced
- 500 g Beef Mince
- 5ml Chilli Powder
- 30ml Fresh coriander chopped to serve
- 60ml Sour Cream to serve
- 30ml Tomato Paste
- 400 g Tinned chopped tomatoes
- 15ml Olive Oil
- Salt, to taste
- 80 g Cheddar Cheese grated to serve
- 5ml Paprika
- 4 Pitta Bread warmed and halved
- Black Pepper, to taste
- 150 ml Beef Stock
Notes
Keep the chilli fairly thick so it stays neatly inside the pitta pockets.
Add chopped fresh chilli if you want extra heat.
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