Healthier chilli with baked potatoes
- January 2017
- Serves 4, with leftovers
- 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.
Love a jacket potato? Get more filling ideas here.
- 15.5g (5.4g saturated)
- 58.7g (8.2g sugars)
- 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
- 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.
- 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.
- 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.
- Serve the chilli with the baked potatoes, topped with a dollop of soured cream and sprinkled with coriander, if you like.
Cool and freeze any leftover chilli for up to a month, or chill to serve with rice the next day.
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