Chilli

This Southwest American/Mexican dish takes a while to marinate and then it is slow cooked but it is well worth it. The meat is perfect in fajitas, enchiladas, tacos or any Mexican-type meat dish. This also works well with pork.

Recipe by: Clowe

While you can use fresh chicken fillets for this recipe we like to make it with leftovers when we have them. Cannellini beans fill the dish out.

Recipe by: Nancie Thompson

Pork fillet is browned then stewed with celery, tomatoes, green chillies and garlic in this delicious New Mexican style stew. Serve with a big green salad and flour tortillas.

Recipe by: Christine L.

A versatile marinade with orange and pineapple juice, garlic, chilli flakes, balsamic vinegar and olive oil. Makes a great marinade for fish or any meat.

Recipe by: DEBNJAMES

This chilli is made in the slow cooker for maximum convenience. Just put all the ingredients in and turn it on.

Recipe by: CORWYNN DARKHOLME

A thick and warming lentil soup, perfect for a filling lunch with some crusty bread. This works best using a hand held blender.

Recipe by: Dave-o

King prawns marinated in lime, chilli, garlic and ginger and then barbecued. The perfect meal for a taste of summer!

Recipe by: Marcus Hender

A simple chilli beans recipe that uses both lentils and kidney beans. It's great as a base for tacos or nachos or just served as a dip with rice or bread. Full of protein, iron and fiber, very important for a healthy vegetarian diet. Sometimes I add a couple of chopped fresh tomatoes to cool it down.

Recipe by: NATALIE20

A bit of a kick from Thai chilli sauce makes all the difference with chicken noodle soup. You can also use leftover cooked chicken which cuts down the prep time a bit.

Recipe by: KLEENESTAR

Vegetarian mince, kidney beans, onion, celery and capsicum are simmered in a slow cooker to create this hearty vegan chilli bean dish. Great with rice and nachos and in tacos and burritos.

Recipe by: TVESTA