Bean & beef chilli with jalapeño, coriander & pumpkin seed relish
- Melissa Hemsley
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Serves 4
Easy
Prep: 20 mins
Cook: 1 hr
A star rating of 4.7 out of 5.7 ratingsRate
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If you're following our meal plan, save half the chilli and relish for the chilli quesadillas to serve on day five and half the rice for the rainbow fried rice on day three
Freezable
Gluten-free
High-fibre
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
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4 tbsp olive oil
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400g 15% fat beef mince
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1 large onion
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1 leek
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2 celery sticks
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2 peppers
(red and yellow)
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4 garlic cloves
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2 tsp ground coriander
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2 tsp ground cumin
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1 tbsp smoked paprika
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big pinch of chilli flakes
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2 tbsp tomato purée
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400g can chopped tomatoes
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400g can kidney beans
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350g basmati rice
For the relish
- 2 limes
- 1 garlic clove
- 6 tbsp olive oil
- 3-4 pickled jalapeños
- 30g coriander
- 20g pumpkin seeds
To serve
- sliced avocado
- yogurt or soured cream
- grated cheddar
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Nutrition: per serving
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kcal981
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fat50g
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saturates12g
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carbs88g
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sugars14g
low
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fibre15g
high
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protein38g
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salt0.51g
low
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Method
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step 1
Heat 1 tbsp of the olive oil in a large, deep frying pan over a medium-high heat. Tip in the mince and break it apart using a spatula or wooden spoon and season well. Press into one even layer and leave it undisturbed for 5 mins to brown deeply. Stir and continue to cook for another 5-10 mins until browned all over. Transfer the beef to a bowl and set aside.
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step 2
Meanwhile, finely chop the onion, leek, celery and peppers. Transfer to a bowl and set aside. Finely chop the garlic cloves. Pour the remaining olive oil into the pan and add the vegetables. Season well and cook for 15 mins, stirring occasionally until softened. Add the garlic and spices and cook for 2-3 mins until fragrant. Mix in the tomato purée and cook for 3-4 mins until darkened.
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step 3
Stir in the chopped tomatoes and the beans, including their liquid (see tip). Simmer for at least 25 mins, or as long as you’ve got, until reduced and thickened. Season to taste.
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step 4
Meanwhile, rinse the basmati rice in water a few times, then drain and transfer to a saucepan. Cover with 700ml cold water and a pinch of salt. Bring to a boil, then cover and reduce to the lowest heat. Cook for 12 mins, then leave the lid on and switch off the heat. Leave to stand for 10 mins.
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step 5
To make the relish, zest and juice the limes and chop the garlic. Tip into a small blender or mini chopper along with the remaining ingredients and blitz until finely chopped. Season to taste.
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step 6
Serve the chilli with the rice and relish alongside the sliced avocado, yogurt and cheddar. Alternatively, if you're following our meal plan, leave half of the chilli and rice to cool, then reserve in the fridge with half of the relish for use later in the week.
GF tips
Don’t drain the beans. You want all the liquid in the cans unless there are ingredients other than beans, water and salt. If there are additional ingredients, drain the beans and add a good splash of stock or water to make up for the liquid lost.
If you’ve got the time, gently toast the pumpkin seeds in a dry frying pan for a few minutes to bring out the flavour.
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A star rating of 4.7 out of 5.7 ratings
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