CHILLI BOWLS RECIPES

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MIXED-BEAN CHILLI WITH WEDGES RECIPE | BBC GOOD FOOD



Mixed-bean chilli with wedges recipe | BBC Good Food image

A warming bowl of meat-free comfort food. Make extra for the freezer

Provided by Good Food team

Categories     Dinner, Main course

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 10

4 medium baking potatoes, unpeeled, each cut into 8 wedges
4 tsp olive oil
1 red onion, roughly chopped
1 yellow pepper
1 tbsp Cajun spice mix
2 x 410g/14oz cans mixed pulses in water, rinsed and drained
400g can chopped tomatoes
150ml vegetable stock
1 tbsp dark chocolate, chopped
4 tbsp reduced-fat soured cream

Steps:

  • Heat oven to 220C/200C fan/gas 7. Toss the potato wedges in 2 tsp oil and spread out in a single layer on a large baking tray. Cook for 30-35 mins, turning halfway, until tender and golden brown.
  • Meanwhile, for the chilli, put the remaining oil into a casserole dish and fry the onion and pepper for 5 mins. Add Cajun spice, pulses, tomatoes and stock. Cover and simmer for 15-20 mins. Remove casserole from the heat and stir in the chocolate until melted. Ladle the chilli into bowls, top each with 1 tbsp soured cream and serve with the wedges.

Nutrition Facts : Calories 353 calories, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 12 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.35 milligram of sodium

SLOW-COOKER BEEF CHILLI RECIPE | SAINSBURY'S RECIPES



Slow-Cooker Beef Chilli Recipe | Sainsbury's Recipes image

Use beef shin for more flavour in this delicious slow cooker chilli recipe. Add more chilli flakes if you want to up the spice factor but be careful, things could get hot!

Provided by Sainsbury's

Total Time 520 minutes

Prep Time 15 minutes

Cook Time 505 minutes

Yield 4

Number Of Ingredients 20

Olive oil spray
diced beef shin, fat trimmed
onion, sliced
cloves garlic, finely chopped
chipotle chilli flakes
ground cumin
smoked paprika
can chopped tomatoes
ale
beef stock, made with ½ stock cube
400g can kidney beans, drained and rinsed
red peppers, diced
dried mixed herbs
bay leaf
tomato puree
tortilla wraps
smoked paprika
jalapeño chilies, thinly sliced
2 tbsp coriander leaves, roughly chopped
low-fat soured cream

Steps:

  • Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.

    Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender. 

    Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.

    Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid. 

    Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.

Nutrition Facts : Calories 489 calories, FatContent 11.5 grams, SaturatedFatContent 5.0 grams, SugarContent 13.2 grams, SodiumContent 1200.0 milligrams salt, CarbohydrateContent 35.6 grams, FiberContent 10.0 grams, ProteinContent 52.3 grams

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