Bisto Chilli Con Carne Seasoning Mix, 170g

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We’ve upped the veg and reduced the mince to create a healthier chilli here. Still a classic comforting dish, but with an extra nudge towards your five-a-day. For a more detailed recipe and ingredient list, see the recipe card at the end of this article. Top Tips This Tex-Mex stew is beautiful for its flavour and versatility. You can serve it with a variety of side dishes, each of them suiting many different occasions:

Red kidney beans add extra fiber, vitamins and minerals (iron, manganese, folate, phosphorus, B1) that are important for a balanced meal. Use canned kidney beans to shorten cooking time, ad add them just towards the end to prevent overcooking (splitting). Ground beef –a source of protein, and important vitamins (B12, B3, B1, B2, B5, B6), and minerals (iron, phosphorus, zinc). Use lean (low-fat) minced beef if you can. If using 10-20% fat beef, then do not add any rapeseed oil - there will be enough fat in the meat that will be enough for browning it. Don’t worry if you need to swap some of the items in this recipe. Here are my suggestions on what the best substitutes are:Bell peppers add a sweet flavour, a bit of a crunch and color to the dish. Fresh or frozen red, green, yellow or orange bell peppers will all work in the recipe – use what you have on hand. Yes, you can freeze chilli con carne, although we would suggest freezing the chilli and the rice separately, if you can. Chilli will store in the freezer for up to six months. Best chilli con carne recipes to make In a microwave –transfer the meaty sauce with veggies onto a microwave-safe plate or a bowl. Place into a microwave for 4-7 minutes depending on the power of your appliance (less powerful microwave ovens will need more time to warm up the food, and the other way around). Stir the contents of the bowl halfway through. This method is great for reheating individual portions, and for reheating defrosted chili con carne.

Add a wedge of fresh lime and some chopped coriander (cilantro) just before serving to elevate the flavours of the sauce even more.

Chilli con carne is traditionally made with minced beef, but hey, why not mix up the rules a little bit? If you prefer white meat, there’s no reason why you can’t use turkey mince instead. If you fancy something a little more tender, try chopping up some steak which adds a richer flavour to the dish. Cooking Instructions 1. Heat 1 tbsp of oil in a saucepan and brown the mince and onion. 2. Stir 4-6 heaped dessert spoons (43g) of seasoning mix, 150ml of cold water, tomatoes and kidney beans into the mince and mix well. 3. Bring to the boil, stirring continuously. Cover and simmer for 20 minutes until thoroughly cooked. 4. Serve with boiled rice. Ensure product is piping hot before serving. Serves 4. Top Tip! Perfect for Tacos - just add sour cream and guacamole. Shopping List: 450g Lean minced beef 1 Large onion, chopped 400g Can chopped tomatoes 400g Can kidney beans, drained We’ve used pork sausages instead of beef mince to mix things up slightly in this smoky sausage chilli. We’ve also doubled the quantities of ingredients so you can eat half tonight and freeze the other half for another meal. Chilli is typically served atop a mountain of white fluffy rice but there’s no reason why you have to go down the rice route. Top crispy baked potatoes with your chilli creation or serve on its own with nacho chips and guacamole. If you fancy something on the lighter side, serve with some toasted pitta bread or a wholemeal flour wrap. Can you freeze chilli con carne?

Lastly, classic pantry ingredients such as canned kidney beans, chopped tomatoes and tomato passata are used to make a delicious sauce, saving you time pre-soaking dry beans, or chopping fresh tomatoes.As mentioned before, this chili with minced beef recipe is big on taste and small on prep. It combines fresh, canned and dry ingredients, that together create a wonderfully balanced flavor. Here is what you need to make it: You can make this recipe a few days in advance and store it for later. If that’s the case, don’t add any toppings or garnishes before refrigerating the meaty sauce. Instead, add them just before serving. This chili with ground beef will keep covered in the fridge for up to 3 days. Minced meat – this recipe will work with minced pork and beef mix, minced pork or with minced turkey. Remember to add cooking oil if your chosen meat is low on fat and skip the oil if the ground meat contains more than 10% fat. Tomato passata can be replaced by a tin of chopped or plum tomatoes (400g), or by fresh tomatoes (in season) with a spoonful of tomato puree. Make this comforting vegetarian chilli, serve half now and freeze the rest for later. We’ve used chunks of butternut squash to keep you feeling full without meat!

The recipe is perfect for batch cooking and making ahead – just adjust the quantities of ingredients as needed, and you serve it to your party guests or freeze it for later!This recipe is super versatile and can be served in many different ways – the meaty sauce can be served with rice, tortillas, or pour it over nachos. Canned chopped tomatoes and tomato passata give the sauce the typical red color and beautiful rich tomato taste. Choose a sweeter variety of canned tomatoes if you can, and if they aren’t sweet enough, add a small amount of sugar (½ – 1 tsp) or sweetener to the sauce. This one-pot chilli with polenta cobbler crust recipe should be your go-to comfort food recipe in the winter. To save time prepping, cook with frozen vegetables – frozen onion, garlic, and peppers will cook well in the slow cooker. But all of these will cool the slow cooker down, so you will need to add another hour of cooking time. Don’t forget to add juicy toppings such as coriander (cilantro), limes, avocado (guacamole), soured cream, grated cheese (cheddar), and jalapeno peppers or fresh chilies – they will make the plates (or the whole table spread) more colorful and the meal even more delicious!