Versatile Chilli

This recipe is my go-to for something easy and versatile that I can use in many dishes! While this recipe is for a chilli dish, the mixture can also be used in other dishes like enchiladas or stuffed peppers. Once portioned up, this will last in the freezer for up to two months.

Taste: Simplicity: Cost:

Recipe by Abigail Pearce

Ingredients

1 large onion - finely diced
1 red pepper - diced into 1cm pieces
1 courgette - diced into 1cm pieces
2 garlic cloves - peeled and finely chopped
1 tablespoon oil
2 heaped teaspoons chilli powder
1 teaspoon paprika
1 teaspoon ground cumin
500g pork or beef mince
1 tablespoon Worcestershire sauce
1 beef stock cube
400g tin chopped tomatoes
2 tablespoons tomato puree
1 teaspoon oregano
410g tin red kidney beans
Optional: dark chocolate

Method

Prepare the vegetables as detailed in the ingredient list.
Put a large non-stick pan on the hob over a medium heat and add 1 tablespoon of oil.
Add the onion and cook, stirring frequently, for about 5 minutes until the onion softens and becomes translucent.
Add the garlic, pepper and spices along with a pinch of salt and pepper. Stir and leave to cook for 5 minutes.
Add the mince and turn the heat up. Break up the mince with your spoon or spatula and keep stirring until the mince is evenly cooked and there are no pink bits left.
Make up the stock cube using 300ml of hot water, and pour this into the pan with the mince.
Add the can of chopped tomatoes, Worcestershire sauce and tomato purée and stir. Cover and reduce the heat, and simmer for 20 minutes.
Drain the can of kidney beans and add to the chilli. Stir and bring back to the boil, stirring throughout so the mix doesn’t catch.
Taste and if required, add more chilli powder or seasoning to suit your taste. If you want to increase the intensity, add a thumbnail-sized piece of dark chocolate and stir through.
Leave to stand for 15 minutes before serving to allow flavours to deepen – but can be served immediately if you can’t wait!

Alternative options:

Vegetarian: replace mince with a can of green lentils and mushrooms.

Serving suggestion:

There are lots of exciting ways to serve this chilli; for a couple of simple options, see our cooking basics for Rice and Seasoned Potatoes.