Masterchef winner Shelina Permalloo's Long & Lazy One-pot Chilli recipe

Published Thursday, Mar 19 2015, 17:20 GMT  |  By  |  Add comment
Since winning BBC tv's Masterchef in 2012 Shelina Permalloo has become one of our favourite chefs. And doesn't this recipe for her Long and Lazy One-pot chilli look amazing?

shelina Permalloo's  Long and Lazy One-pot Chilli recipe

© Sainsburys

We were delighted to hear she's teamed up with Sainsbury's to create some amazing recipes aimed at encouraging us to cut down on food waste by using frozen ingredients.

This one-pot long and lazy chilli is a great weekend dish when you don't want to spend hours over the stove, yet want a great result. Shelina's tips to use red onions pickled in lime juice and to spice up tortillas are genius!

All frozen ingredients in this recipe can be used straight from the freezer except for the mince which needs to be thoroughly defrosted before use.


  • For the Chilli
  • 1tbsp olive oil
  • 500g beef mince
  • 50g frozen chopped onion
  • 1 large carrot, finely chopped
  • 20g frozen garlic by Sainsbury’s
  • 1tsp frozen chopped chilli by Sainsbury’s
  • 1tsp hot chilli powder (add more if you like it really hot)
  • 2 heaped tsp paprika
  • 1tsp unrefined golden caster sugar
  • 100g mixed frozen peppers
  • 400g tin chopped tomatoes
  • 400ml beef stock
  • 400g tin cooked kidney beans, washed and drained
  • 20g (or to taste) frozen coriander
  • Salt and pepper to taste
  • For the Nachos
  • 4 flour tortillas
  • 1-2tbsp olive oil
  • 1tbsp dried ground cumin
  • 1tbsp smoked paprika
  • For the garnish
  • Pickled red onions (slice red onions and leave to sit in lime juice for 3-5 minutes)
  • Low fat crème fraîche
  • Lime segments


1 In a large casserole dish add the mince, onions, carrots and garlic and cook over a high heat until the mince begins to brown and the carrots begin to soften (approximately 10-15 minutes)

2 Add all of the other ingredients except the kidney beans and cook over a low to medium flame with the lid on for 1 hour, stirring occasionally. Once the hour is up, add the kidney beans and cook for a further 15 minutes

3 During this time, brush the tortillas with oil and sprinkle over the spices. Cut each tortilla into 8 triangles and bake in the oven for 10 minutes until the tortillas are brown and crispy

4 By this time the chilli should be ready. Simply stir in the frozen coriander and the amount of seasoning you prefer according to taste

5 Serve the chilli with the baked nachos straight from the oven

Prep Time

Preparation and cooking time: 1 hour 30 minutes

Nutrition Information

Serves 4-6

(per serving)
Kcals: 424
Fat (g): 18
Sat fat (g): 6.5
Protein (g): 25
Fibre (g): 7
Carbs (g): 40
Sugar (g): 7.5
Salt (g): 1.4

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