Roasted Vegetable Chilli con Carne

November 18, 2016

Hands up who likes roasted veggies?! This recipe is a great way to cram more into your life and liven up an old classic. I couldn't quite bring myself to go completely veggie so this chilli is still very much 'con carne', which my boyfriend is extremely happy about! Adding in sweet potato makes this a really well rounded one pot dish and means you don't need to faff around cooking rice if you don't want to. This chilli, like most, tastes especially good the day after cooking, so the leftovers will make for an incredible lunch! Serve with smashed avocado, natural yogurt and tortilla chips. Using natural yogurt instead of sour cream is a much healthier option and it's really difficult to tell the difference, try it and let me know what you think.

Serves 4-5

 

Ingredients

400g good quality beef mince, I used 10% fat from Waitrose

1 large sweet potato 

2 peppers, red and yellow, diced 

1 red onion, chopped into small squares

1 red chilli, chopped into small squares

3 cloves garlic, minced 

Handful of coriander, chopped

1 beef stock pot, dissolved in 300ml hot water

1 tin of kidney beans, drained

1 tbsp Worcester sauce 

2.5 tsp smoked paprika

1.5 tsp chilli powder

1 tsp cumin 

 

To serve

Smashed avocado with a squeeze of lime

A dollop of natural yogurt, I used Yeo Valley 

Fresh tortilla chips, I used Wholefoods

 

Instructions

Turn on the oven to 200C.

 

Start by chopping the sweet potato and peppers into bite sized squares and put them in a baking tray. Drizzle with olive oil and sprinkle over half a teaspoon of both chilli powder and smoked paprika. Mix so that all the pieces are coated in the spicy oil. Pop the tray in the oven and bake for 30-40 minutes, or until soft and nicely coloured.

 

Meanwhile, prepare the onion, chilli and garlic and heat a good glug of olive oil in a large pan over a medium heat. Once the pan is hot, cook the cumin and the remaining smoked paprika and chilli powder for around 20-30 seconds before throwing in the onion, red chilli and garlic. Cook until the onion is soft and starting to colour.

 

Now turn the heat up a bit and add the beef mince to the pan. The temperature needs to be hot enough for the meat to fry and brown, rather than just stew in the juices. Once there are no pink bits remaining you can begin to make the sauce.

 

Pour in the beef stock, tinned tomatoes and Worcester sauce. Stir and then add the chopped coriander and a good helping of seasoning. Bring the pan to the boil and simmer, covering the pan for 20 minutes. Stir occasionally and add a couple of tablespoons of water if the pan starts to dry out. The sauce should look thick but moist.

 

Your roast vegetables should now be ready, add them and the kidney beans to the pan. Stir and bring to the boil, allow the chilli to gently simmer for another 10-15 minutes without a lid on. Taste and add seasoning. Place the lid back on and turn the heat off,

allow the chilli to stand for at least 20 minutes, this will ensure the flavours are well mingled. You could also make the chilli several hours or even the day before you need to use it and reheat for optimum flavour. 

 

Serve with tortilla chips, smashed avocado and a dollop of natural yogurt. 

 

 

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