Name: Chilli cheesy courgette chips
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 1 red pepper cut into chunks; 2 garlic cloves crushed; 1 tsp paprika; 400g beef mince; 200ml beef stock; 400g can chopped tomatoes; 1 tsp golden caster sugar; 1 tbsp hot sauce (we used Franks); 400g can kidney beans in chilli sauce; 50ml milk; 4 large courgettes cut into chunky chips; 100g plain flour; oil for deep frying; 50g parmesan grated; 50g mozzarella grated; chilli to season

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Chilli cheesy courgette chips

Chilli cheesy courgette chips

Chelsie Collins

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Serves 4

More effort

Prep: 15 mins

Cook: 50 mins

A star rating of 3 out of 5.1 ratingRate

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Give your midweek chilli a makeover and serve it with delicious crispy courgette fries topped with parmesan and mozzarella

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 onion

finely chopped
1 red pepper

cut into chunks
2 garlic cloves

crushed
1 tsp paprika
400g beef mince
200ml beef stock
400g can chopped tomatoes
1 tsp golden caster sugar
1 tbsp hot sauce

(we used Franks)
400g can kidney beans

in chilli sauce
50ml milk
4 large courgettes

cut into chunky chips
100g plain flour
oil

for deep frying
50g parmesan

grated
50g mozzarella

grated
chilli

to season

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Nutrition: per serving

kcal574
fat32g
carbs28g
sugars17g
fibre9g
protein38g
salt1.3g

Method

step 1

First, make the chilli by heating the oil in a deep frying pan. Cook the onion on a gentle heat for approx 5 mins until softening. Add the red pepper, garlic and paprika and stir for a few mins. Turn the heat up, tip in the mince, and fry until browning all over.
step 2

Pour in the beef stock, tomatoes, sugar, hot sauce and season well with salt. Bring to the boil, then reduce the heat to a gentle simmer and cook for 30 mins. Five mins before the chilli is ready, tip in the kidney beans with their sauce, and stir to warm through. Keep over a low heat until ready to serve.
step 3

Meanwhile, pour the milk into a large bowl and place the courgette chunks into the milk. Put the flour onto a large plate and season well. Take each courgette chip and roll in the seasoned flour, patting off any excess.
step 4

Heat the oil in a wok or large saucepan (until reaching 180C on a thermometer or a piece of bread browns in 10 secs). Fry the courgettes in batches for 5-6 mins until golden. Transfer to kitchen paper and scatter over flakey sea salt.
step 5

To serve, cover the courgette chips in chilli with a scattering of parmesan and mozzarella.

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A star rating of 3 out of 5.1 rating

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