Ingredients

  • 1 tbsp light olive oil
  • 1 onion, finely diced
  • 1 stick of celery, finely diced
  • 1 medium carrot, peeled and finely diced
  • 2 cloves of garlic, crushed
  • 1 red or green pepper, diced
  • 500g beef mince
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chilli flakes (more to taste)
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1tbsp cocoa powder
  • 300g tomato purée
  • 2 tbsp tomato paste
  • 2 cups of water
  • 1 X 400g can kidney or black beans, rinsed and drained
  • 1 X 400g can sweetcorn, rinsed and drained
  • Brown rice or courgetti
  • 1 x 250ml tub sour cream or creme frâiche
  • 1/2 cup grated Kerrygold Mature Cheddar
  • 2 large tomatoes, diced
  • 2 spring onions, finely sliced
  • Favourite hot sauce

Directions

This chilli recipe is a family favourite and can be made in big batches and frozen in portions for reheating. I have also snuck in a few extra vegetables that are typical in Mexican cuisines such as beans and sweet corn to up your veggie intake. A really easy way to get extra fibre and nutrients without adulterating a favourite recipe. Tinned tomatoes and tomato pasta also count towards your 5 a day of fruit and veg. So we are up to seven vegetables! Top with guacamole and fresh salsa and that's even more goodness per bowl. The spices and cocoa powder in the recipe give it really rich, deep layers of flavour which taste even better the next day. - Rozanne Stevens
  1. Heat the olive oil in a large frying pan over a medium heat. Add the onion, celery and carrot and cook for 8-10 minutes until soft.
  2. Add the garlic and peppers and cook for a further 2 minutes until fragrant.
  3. Add the mince and break up with a wooden spoon and stir until there is no more pink visible.
  4. Sprinkle over all the spices and mix well to coat evenly. Season with salt and pepper.
  5. Pour in the tomato purée and the tomato paste and mix well. Then add the water and mix again.
  6. Simmer on a medium heat for 20 minutes.
  7. Add the beans and the corn and simmer on a low heat for a further 10 minutes.
  8. Check for seasoning.
  9. Served topped with sour cream, diced tomatoes, spring onions and cheddar cheese

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