Midweek Meal Makeovers

Tomato Pork Chilli

Make your meat go further with this great family meal. Load it up with extra veggies for added nutrients.

Easy
4
10 mins prep
55 - 60 mins cook

500g New Zealand pork mince

Pork

1 onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 teaspoon paprika or smoked paprika

½ teaspoon red chilli flakes

400g can chopped tomatoes in juice

1 cup vegetable stock

400g can red kidney beans, drained

To serve

Steamed rice

Coriander leaves

Winter green vegetables such as broccoli or spinach

Ingredients

500g New Zealand pork mince

Pork

1 onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 teaspoon paprika or smoked paprika

½ teaspoon red chilli flakes

400g can chopped tomatoes in juice

1 cup vegetable stock

400g can red kidney beans, drained

To serve

Steamed rice

Coriander leaves

Winter green vegetables such as broccoli or spinach

Nutrition

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01
Sauté

Heat a dash of oil in a deep heavy-based frying pan or saucepan over medium heat. Add the onion, carrot and celery and cook until the onion is soft, about 5 minutes.

01
02
Simmer

Add the pork mince and brown, stirring with a wooden spoon to break up the mince. Add the paprika and chilli flakes and cook for a further 1 minute.  

Add the tomatoes and stock and bring up to the boil. Season with salt. Reduce the heat, cover and simmer for about 40 minutes.

02
03
Remove the lid

Add the red kidney beans. Cook for a further 10 minutes.

03
04
To serve

Serve with steamed rice, coriander leaves and a bowl of steamed winter green vegetables.

04
05
Tips

Change up by serving with corn chips, sour cream, lemon or lime wedges and a bowl of smashed avocado (avocado flesh mashed with a fork and mixed with lemon or lime juice). Finish with chopped coriander.

During summer add 1 diced red capsicum in with the tomatoes.  

05
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Learn more about Boil / Simmer

Suitable cuts

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Midweek Meal Makeovers

Tomato Pork Chilli

Make your meat go further with this great family meal. Load it up with extra veggies for added nutrients.

10 mins prep | 55 - 60 mins cook
Easy
4

500g New Zealand pork mince

Pork

1 onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 teaspoon paprika or smoked paprika

½ teaspoon red chilli flakes

400g can chopped tomatoes in juice

1 cup vegetable stock

400g can red kidney beans, drained

To serve

Steamed rice

Coriander leaves

Winter green vegetables such as broccoli or spinach

01
Sauté

Heat a dash of oil in a deep heavy-based frying pan or saucepan over medium heat. Add the onion, carrot and celery and cook until the onion is soft, about 5 minutes.

02
Simmer

Add the pork mince and brown, stirring with a wooden spoon to break up the mince. Add the paprika and chilli flakes and cook for a further 1 minute.  

Add the tomatoes and stock and bring up to the boil. Season with salt. Reduce the heat, cover and simmer for about 40 minutes.

03
Remove the lid

Add the red kidney beans. Cook for a further 10 minutes.

04
To serve

Serve with steamed rice, coriander leaves and a bowl of steamed winter green vegetables.

05
Tips

Change up by serving with corn chips, sour cream, lemon or lime wedges and a bowl of smashed avocado (avocado flesh mashed with a fork and mixed with lemon or lime juice). Finish with chopped coriander.

During summer add 1 diced red capsicum in with the tomatoes.