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      Veg-packed chilli con carne

      Chilli con carne is perfect comfort food, great for feeding a crowd. We’ve packed ours with loads of veggies and beans, too. Adjust the amount of chilli powder you use to meet your needs for heat.

      Chilli con carne is perfect comfort food, great for feeding a crowd. We’ve packed ours with loads of veggies and beans, too. Adjust the amount of chilli powder you use to meet your needs for heat.

      By Asda Good Living,25th October 2022

      Cooking Time

      Cook: 45 Mins

      Cooking Time

      Serves: 6

      Cooking Time

      Price: £1.46 per serving

      Nutritional Information

      Each 732 serving contains

      Energy
      13227kj
      432kcal
      22%
      Fat
      8.1g
      Low
      12%
      Saturates
      2.9g
      Low
      15%
      Sugars
      13.2g
      Low
      15%
      Salt
      0.88g
      Low
      15%
      5
      of your 5-a-day
      of your reference intake.
      Typical energy values per 100g:
      1807kj/432kcal

      Ingredients

      ½tbsp olive oil

      500g pack lean beef steak mince

      2 onions, finely chopped

      1 pepper, cut into 1cm chunks

      1 pack Asda Mild & Delicate Courgettes, cut into 1cm chunks

      250g pack white mushrooms, roughly chopped

      4 cloves garlic

      1tbsp ground cumin

      1tbsp smoked paprika

      2tsp dried oregano

      1 - 1 ½tsp hot chilli powder, depending on your heat preference

      2tbsp tomato purée

      2 x 400g tins chopped tomatoes

      1 beef stock cube, dissolved in 500ml just boiled water

      400g tin red kidney beans in water, drained and rinsed

      400g tin black beans in water, drained and rinsed

      6 large baking potatoes (or use as many as the number of people you are serving)

      Soured cream

      Mature cheddar cheese, grated

      Spring onions, sliced

      Method

      1
      Heat the oil in a large frying pan or casserole pot over high heat. Once hot add the mince and fry, breaking up with the back of a wooden spoon, for 4-5 mins until golden brown.
      2
      Add the onion, peppers, courgettes and mushrooms and cook for a further 4-5 mins until slightly softened. Add the garlic, cumin, smoked paprika, oregano, chilli powder and tomato purée and cook for a further 2 mins.
      3
      Add the chopped tomatoes, stock, kidney beans and black beans and season well with salt and black pepper. Stir everything together and bring to a simmer. Lower the heat and continue to simmer for 20-25 mins, until thickened and the flavour has intensified. Add up to 100ml of water if it gets too thick.
      4
      To make the microwave baked potatoes, prick the surface of them with a fork and place on a microwave-safe plate. Microwave on high for 8-10 mins, turning them over halfway through, until soft when inserted with a skewer.
      5
      To serve, split the potatoes open and serve with the chilli on top with any of the other toppings if you like.

      TAGS

      chilliveg packedvegetableschilli con carne

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