One Pot Chilli
Serves: 4
Time: Prep 20 mins Cook 3 hours
This is one of those recipes that can be so easily adapted which makes it a brilliant one for not just using up what’s in your fridge but making the most of what you have available to you. Me and smoked paprika are very good friends, it is one spice I use a lot because it just imparts such a fabulous taste with very minimal effort. Meat is scarce at the moment depending on the time of day you get to the shops, so you can literally make this with any mince product or failing that make it vegetarian.
Leftovers
I think my husband is enjoying being home for lunch, our leftovers dish looks better than dinner as I turned it all into burrito bowls for a little variety by just wrapping it up as a burrito.
Bulk it Up
This is a dinner which I love just as it is, but it also would work great with a rice.
What you'll need
1 large brown onion
4 cloves of garlic
500g beef mince
1 heaped teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Leftover chipotle from last week or ground chilli
2 x 400g tins diced tomatoes
2 whole corn on the cob
2 zucchini
1 broccoli
1 x 400g tin black beans
1/4 bunch of coriander
1/4 cup of greek yogurt
From the pantry
olive oil
salt and pepper
Optional Lunch Extras
2 wraps
1 tomato
lettuce
Prep and Cook
Prep Sauce
Peel and dice onion and garlic.
Sauté in a large pot or casserole dish that has a tight fitting lid, with 1 tablespoon of olive oil until soft.
While the onions are cooking begin batch frying your mince.
Add the spices to your onions and cook out for 1 minute.
Add the tinned tomatoes, then swill out each can with a little water and add this as well.
Cook Mince
Why do we batch fry?
If you over fill a frying pan with any kind of meat the result is the meat sweats and won't colour up. And we like the meat to get lots of colour, the more colour (the darker the meat) the more flavour so especially with dark meats you want a lovely dark brown, almost crust like.
Heat a large frying pan on high with 1 teaspoon of olive oil. Add half the mince and season well with salt and peppe. Cook till mince is well fried and a deep brown, almost crunchy in texture. Add the mince to your tomato. Repeat with the second half of your mince.
Once cooked, add to your sauce and mix well, bring up to the boil, then check the seasoning and turn down to a gentle simmer. Cover with a lid and cook for a minimum of 1 hour but for best flavour 3 hours. The lid helps to keep in the moisture as any steam turns back into water but it is still good practice to check regularly.
Add Veg and Black Beans
Drain the beans and give a quick rinse, then add to your pot.
Peel the husk off the corn then slice off all the corn kernals and add to the chilli.
Cut broccoli into bite sized florets and add to the chilli.
Slice the zucchini into chunky semi circles and add.
Cook for 15 minutes.
Plate it Pretty
Load your bowl up with chilli then top with a heaped dessert spoon of greek yogurt and as much hot sauce as you like. Garnish with a small bunch of coriander just off to the side.
Enjoy!
Lunch Tomorrow
Being indoors and practising our social distancing laws has some positives…….lunch has stepped up a notch.
To make the burrito bowl, spray a wrap with oil and lay over the top of a heat proof bowl and bake in the oven for 8 minutes till crunchy.