Chili with...

Name: Chili with...
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 2 tbsp Vegetable oil; 500 g turkey or beef mince; 2 onions, chopped; 4 cloves garlic, chopped; 250 g sweet potato, cubed but not peeled; 2 green or red chilies, chopped; 1 tsp hot chili powder; 2 x 400g cans red kidney beans in chili sauce; 1 x 400g tin chopped tomatoes; 2-3 handfuls baby spinach; 1 dollop of crème fraîche per serving (more if preferred); 250 ml (approx.) water

John A @JohnA

Essex

This is a quick, tasty and filling dish. I make two versions, one with turkey mince and t’other with beef mince, turkey being lower in fat. Both are flavoursome. Apart from the mince and spinach, which I happened to have in, most of the ingredients are standard cupboard items. Serve with rice or as a filling for burritos, fajitas, tacos, enchiladas, etc.

We like it hot but simply omit one of the chilies if that’s more to your taste. Similarly, one of the kidney beans cans can be changed for one without chili sauce or even omitted if you’re not as keen as us on pulses. You can also increase the sweet potato by up to another 250g if you need to extend the dish or just like sweet potato. Obviously changes modify the flavour balance so do so carefully.

Please note that neither salt nor pepper should be necessary but,of course, taste and season the dish after cooking if you wish. Leftovers do “mature” well in the fridge.

John A @JohnA

Essex

Please note that neither salt nor pepper should be necessary but,of course, taste and season the dish after cooking if you wish. Leftovers do “mature” well in the fridge.

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Ingredients

55-60 minutes including prep

6 servings

2 tbspVegetable oil
500 gturkey or beef mince
2onions, chopped
4 clovesgarlic, chopped
250 gsweet potato, cubed but not peeled
2green or red chilies, chopped
1 tsphot chili powder
2x 400g cans red kidney beans in chili sauce
1x 400g tin chopped tomatoes
2-3 handfulsbaby spinach
1dollop of crème fraîche per serving (more if preferred)
250 ml(approx.) water

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Steps

55-60 minutes including prep

1

Heat 1 tbsp oil in a wok or sauté pan. Add the mince, break it up and cook over a high heat until the beef is lightly browned or the turkey is no longer pink. Set the meat aside.
2

If you’ve any handy, use a little wine to deglaze the pan but don’t open a bottle specially.
3

Add the second tbsp of oil and bring it to a high heat. Add the onions, garlic and chillies, stir them to mix then cook for 2 minutes.
4

Add the sweet potato and a little water, stir and reduce the heat to medium. Cook for 15 minutes or until the vegetables are soft, stirring occasionally and adding a little more water if needed to avoid sticking.
5

Stir in the hot chili powder, then the beans and tomatoes. Rinse the bean cans with the remaining water, stir and return the mince to the pan. Stir thoroughly and increase the heat. Cook on a fast simmer for 20 minutes, stirring occasionally. The liquid needs to be almost evaporated but you don’t want the mixture to “run dry” and certainly not to stick to the pan.
6

Stir in the spinach and continue cooking until it’s wilted, only 1-2 minutes.
7

Serve immediately onto your chosen accompaniment with a dollop of crème fraîche on top of each.

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John A @JohnA

on April 02, 2020 17:41

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.