Recipes For Chilli

recipes for chilli, looking for these recipes? check this for 6 best recipes for chilli: Chilli prawn linguine,Mango chilli salad dressing,Chilli naan breads with chicken,Chilli fish with coconut rice,Pumpkin chilli con carne,Quick cucumber chilli pickle

Quick cucumber chilli pickle

Image credit: Brett Stevens –


  • 60ml (1/4 cup) rice wine vinegar
  • 1 teaspoon caster sugar
  • 1 teaspoon sea salt flakes
  • 1 long fresh red chilli, finely chopped
  • 2 Lebanese cucumbers, thinly sliced


  • Step 1
    Combine the vinegar, 60ml (1/4 cup) water, sugar and salt in a bowl. Stir to combine until the sugar has dissolved. Add the chilli and cucumber. Stir to coat. Set aside for 15 minutes to pickle. Drain and transfer to a serving bowl to serve.

Chilli prawn linguine

Image credit: Ben Dearnley –


  • 375g linguine
  • 500g Coles Deli Aussie Raw Peeled Prawns
  • 490g jar carbonara pasta sauce
  • 120g pkt Coles Australian Baby Spinach
  • 2 long red chillies, thinly sliced (optional)


  • Step 1
    Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.
  • Step 2
    Meanwhile, heat a large frying pan over high heat. Spray with olive oil spray. Cook the prawns, turning, for 3-4 mins or until prawns curl and change colour. Add the pasta sauce and cook, stirring, for 2-3 mins or until the pasta sauce is heated through. Add the spinach and chilli, if using, and toss to combine.
  • Step 3
    Add the pasta to the prawn mixture in the pan. Toss until the mixture is well combined and heated through. Season.

Pumpkin chilli con carne

Image credit: Guy Bailey –


  • 2 teaspoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g beef mince
  • 2 teaspoons Mexican chilli powder
  • 2 tablespoons tomato paste
  • 800g can diced tomatoes
  • 3 1/2 cups Massel salt reduced chicken style liquid stock
  • 1 large swede, peeled, roughly chopped
  • 400g butternut pumpkin, peeled, cut into 3cm pieces
  • 300g cauliflower, cut into small florets
  • 400g can red kidney beans, drained, rinsed
  • 3/4 cup grated tasty cheese
  • 1/2 cup light sour cream
  • Diced avocado, to serve
  • Fresh coriander leaves, to serve
  • Sliced long red chilli, to serve
  • Warmed flour tortillas, to serve


  • Step 1
    Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add chilli powder. Cook, stirring, for 30 seconds or until fragrant.
  • Step 2
    Add tomato paste, tomato and stock. Bring to the boil. Add swede and half the pumpkin. Reduce heat to medium-low. Simmer, partially covered and stirring occasionally, for 15 minutes or until pumpkin is tender and starts to break down. Add cauliflower, beans and remaining pumpkin. Cook for 12 to 15 minutes or until mixture has thickened and cauliflower is tender.
  • Step 3
    Top with cheese and sour cream. Sprinkle with avocado, coriander and chilli. Serve with tortillas.

Chilli naan breads with chicken

Image credit: James Moffatt & Ben Dearnley –


  • 500g Coles RSPCA Approved Australian Chicken Breast Mince
  • 1/4 cup (75g) tandoori paste
  • 1 cup (280g) Greek-style yoghurt
  • 1/2 cup finely chopped mint
  • 1 tbs finely chopped dill
  • 40g butter, melted
  • 1 long red chilli, finely chopped
  • 4 naan breads
  • 2 carrots, peeled, cut into long matchsticks
  • 2 Lebanese cucumbers, cut into long matchsticks
  • 1 red onion, thinly sliced
  • 1 long red chilli, extra, thinly sliced
  • Mango chutney, to serve


  • Step 1
    Heat a large non-stick frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add tandoori paste. Cook, stirring, for 5 mins or until mince is cooked through. Cover to keep warm.
  • Step 2
    Combine the yoghurt, mint and dill in a small bowl. Season.
  • Step 3
    Meanwhile, heat a chargrill on high. Combine the butter and chilli in a bowl. Brush butter mixture over the top of 1 naan bread. Cook on grill for 1 min each side or until lightly charred. Repeat, in batches, with the remaining butter mixture and naan breads.
  • Step 4
    Place the naan breads on serving plates. Top with the yoghurt mixture, chicken mixture, carrot, cucumber, onion, extra chilli and chutney.

Mango chilli salad dressing

Image Source:


  • 2 mangoes, roughly chopped
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon light olive oil
  • 1 tablespoon roughly chopped fresh chives


  • Step 1
    Place mango, sweet chilli sauce, lime juice, vinegar, oil and chives in a blender or small food processor. Season with salt and pepper. Blend until smooth and combined. Serve.

Chilli fish with coconut rice

Image credit: Jeremy Simons –


  • 2 teaspoon chilli stir-in paste
  • 2 garlic cloves, crushed
  • 500g flathead fillets
  • 1 tablespoon coconut oil
  • 2 x 250g pkts microwave basmati rice
  • 270ml can light coconut milk
  • 1 bunch asparagus, halved
  • 100g baby spinach
  • 2 tablespoons chopped fresh coriander
  • 20g (1/3 cup) toasted coconut flakes
  • 2 green shallots, thinly sliced
  • Fresh long red chilli, sliced
  • Baby coriander, to serve
  • Lime halves, to serve


  • Step 1
    Combine the chilli paste and garlic in a bowl. Season. Spread over fish to lightly coat. Heat the oil in a large non-stick frying pan over medium-high heat. Cook fish for 1-2 minutes each side or until fish flakes when tested with a fork. Transfer to a plate and keep warm.
  • Step 2
    Meanwhile, combine the rice and coconut milk in a saucepan over medium heat. Bring to a simmer. Cook, stirring constantly, for 3 minutes or until rice is tender and coconut milk almost absorbed. Stir in asparagus for 1-2 minutes or until tender crisp. Stir through spinach until wilted. Remove from heat and stir through coriander.
  • Step 3
    Divide rice mixture among serving plates and top with the fish. Sprinkle with the coconut flakes, shallot, chilli and coriander. Serve with lime halves.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *