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Chilli con carne

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This warming chilli is a hearty classic which always goes down well. Packed with veg and protein, it's a quick and easy go-to meal.
Serves
8
Prep
15 minutes
Cook
35 minutes
Each 328g serving contains (excludes serving suggestion)
KCal
258
Carbs
18.8g
Fibre
6.5g
Protein
16.2g
Fat
11.3g
Saturates
4.40g
Sugars
6.7g
Salt
0.20g
Portion Fruit & Veg
3
Ingredients
Ingredients
1 tsp sunflower oil
2 onions, finely chopped
500g minced beef
250g mushrooms, sliced
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 courgette, diced
4 cloves garlic, crushed
1–2 tsp chilli powder (hot or mild as you prefer)
2 tsp oregano
2 tsp cumin
800g tin chopped tomatoes
390g tin lentils (236g drained and rinsed)
400g tin kidney beans
25g dark plain chocolate (70% cocoa solids)
Method
  1. Add the oil to a large pan, then add the onions and cook for 3–4 minutes until just starting to brown.
  2. Add the minced beef and cook for 5–7 minutes (or until cooked thoroughly), breaking up any clumps with a wooden spoon.
  3. Add the mushrooms, peppers, courgette and garlic. Cook for a further 7–8 minutes, stirring regularly until they soften.
  4. Stir in the chilli, oregano, cumin and tomatoes, then cover with a lid and simmer gently for 10 minutes, stirring occasionally.
  5. Add the lentils and beans, and mix well. Cover and simmer for a further 5 minutes.
  6. Stir in the chocolate until melted. Serve with salad.
Chefs tips
  • Dark chocolate intensifies the flavours and is healthier and works better than other types of chocolate.
  • Freezing instructions: Suitable for freezing once cooked. Defrost fully in the fridge and reheat until piping hot throughout, stirring regularly.
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