Almost everyone has a secret recipe or a personal touch. And because California Garden encourages you to add a touch of you, discover this section for some inspiration on how to swap, substitute and merge ingredients to come up with your own personal version of traditional and international recipes!
Large onion, chopped - 1
Red bell pepper, cut lengthways - 1
Garlic cloves, peeled and chopped - 2
Vegetable oil - 1½ tablespoons
Hot chilli powder - 1½ teaspoons
Paprika - 1½ teaspoons
Ground cumin - 1½ teaspoons
Lean minced beef - 500 grams
Beef stock cube - 1
Chopped tomatoes - 400g can
Dried marjoram - 1½ teaspoons
Tomato purée - 2 teaspoons
California Garden Red Kidney Beans, drained - 410g can
California Garden Chickpeas, drained - 400g can
California Garden Whole Sweet Corn, drained - 340g can
Plain boiled long grain rice (to serve)
Sour cream (to serve)
Cheddar cheese (to serve)
In a pan over medium heat, add 1 tablespoon of oil and leave it for 1-2 minutes until hot. Add the onion and cook, stirring frequently, for around 5 minutes, or until the onion is slightly translucent.
Stir in, red pepper, hot chilli powder, paprika and cumin. Cook for another 5 minutes, stirring occasionally.
In another pan, brown 500g lean minced beef. Add to the onions and spices mixture then increase the heat. Stir for at least 5 minutes, until all the meat is no longer pink.
To prepare the sauce, crumble 1 beef stock cube into 300ml hot water. Pour the mixture into the pan with the meat mixture.
Add chopped tomatoes, dried marjoram. Season to taste with salt and black pepper. Stir in tomato purée and mix well. Simmer the sauce gently and bring to a boil. Cover and cook for 10 minutes.
Add California Garden Red Kidney Beans, Chickpeas and Whole Sweet Corn. Bring to the boil again, and gently bubble without the lid for another 10 minutes. Replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving.
Serve with sour cream, cheddar cheese and rice.