Smoky Chilli with a Crunch
Chilli is a firm favourite in my household, it freezes and reheats like a dream and can be reimagined in so many ways. A good chilli recipe is a staple and so today I am sharing mine with you. This one has a secret little twist - popped beans as a topping! Such a strange idea but roasting some beans adds the most delicious crunch on the top of the dish! Serve with some brown rice, sour cream (and some cheese if you fancy it!) and you have a delicious lunch or dinner option. This dish is great to pack in to a tupperware and take in to work/school for an on-the-go lunch.
Comforting Chilli with a Crunch
500g pork mince
2 tins kidney beans
1 tin chopped tomatoes
4 tbsp chipotle chilli paste
4 tbsp tomato paste
2 tsp ground cinnamon
2 tsp chilli powder
1 tsp paprika
1 beef stock cube
4 spring onions
Salt & Pepper
1. Preheat the oven to 200 C. If you need to cook rice to accompany the chilli, put that on to cook now.
2. Finely dice the onion and sauté in a large pot with some olive oil on medium heat for 5 min until slightly softened.
3. Meanwhile, drain the kidney beans and spread out 1/2 of one tin on a baking tray. Drizzle with olive oil, season with salt and pepper and cook in the oven for 20 min until they have popped and are crispy.
4. Add the cinnamon, paprika and chilli powder to the onion and cook for 1 min until fragrant.
5. Add the pork mince to the pan and break up with a wooden spoon, cook until browned.
6. Meanwhile, add 400ml boiling water to the stock cube and whisk to dissolve.
7. Add the tomato paste and chipotle paste and cook for 1 min.
8. Add the stock, chopped tomatoes and the kidney beans to the mince. Simmer for 15-20 min on medium heat until it has thickened and has a good consistency. Season with salt and pepper to taste.
9. Meanwhile, finely slice your spring onions and roughly chop the coriander.
10. Serve with brown rice, topped with the crispy beans, sliced spring onions and chopped coriander.