Healthier chilli with baked potatoes

  • Portion size: Serves 4, with leftovers
  • Hands-on time 30 min, simmering time 20 min, oven time 1 hour
  • Difficulty: easy

Chilli is a Friday night favourite but can be heavy on the calories. We’ve upped the veg and reduced the mince to keep the figures down in this healthier chilli recipe. Still a classic comfort dish, but with an extra nudge towards your five-a-day.

Love a jacket potato? Get more filling ideas here.

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Ingredients

  • 4 baking potatoes
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 400g mushrooms, roughly chopped
  • 1 packet chilli con carne spice mix (widely available)
  • 400g British 10% fat beef mince
  • 250ml beef stock
  • 400g can chopped tomatoes
  • 2 x 400g cans kidney beans, drained and rinsed

To serve (optional) 


  • Soured cream and chopped fresh coriander
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Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Prick the potatoes all over with a fork. Bake directly on the middle rack of the oven for 1 hour.
  2. Meanwhile, heat the oil in a large deep frying pan over a medium-high heat. Fry the onion for 6-7 minutes until softening. Add the mushrooms and fry for another 5 minutes or until soft, then add the spice mix and stir to coat the veg.
  3. Add the beef mince and fry for 5 minutes or until browned, then add the stock, chopped tomatoes and a generous pinch each of salt and pepper. Simmer gently for 20 minutes, stirring occasionally. Add the kidney beans and cook for 2 minutes until heated through.
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  5. Serve the chilli with the baked potatoes, topped with a dollop of soured cream and sprinkled with coriander, if you like.

Nutrition

  • 534kcals Calories
  • 15.5g (5.4g saturated) Fat
  • 32.2g Protein
  • 58.7g (8.2g sugars) Carbs
  • 15.5g Fibre
  • 0.6g Salt

Make Ahead

Cool and freeze any leftover chilli for up to a month, or chill to serve with rice the next day.

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