Healthier chilli with baked potatoes

Healthier chilli with baked potatoes
  • Serves icon Serves 4, with leftovers
  • Time icon Hands-on time 30 min, simmering time 20 min, oven time 1 hour

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.

Nutrition: per serving

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

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

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.
  4. Serve the chilli with the baked potatoes, topped with a dollop of soured cream and sprinkled with coriander, if you like.

delicious. tips

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

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