Recipe
Chilli con carne, rice, lime yoghurt, quick pickled onions and a pea and broad bean guacamole
Chilli con carne is a classic, but this meal put the spotlight on the sides, with bright pink pickled onions and vivid green guacamole stealing the show. Using seasonal broad beans and frozen peas which are always on hand at home, our volunteers called this guac a game-changer. The chilli itself is a great way to introduce mild spices to the mix, doing down well with palates young and old.
Illustration by Lauren Pollard, Llanelli
Ingredients (Serves 4)
- 500g minced beef
- 1 onion finely chopped
- 1 stick of celery, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, finely chopped
- 1 tin tomatoes
- 1 tbsp tomato puree
- 1 tin red kidney beans
- 1 fresh red chilli, sliced and seeds removed
- 500ml beef stock
- 1 tsp each of cinnamon,ground cumin, smoked paprika, paprika, oregano
- Salt and pepper to taste
- Juice of half a lime
- Oil for frying
- 200g Greek yoghurt
- Zest and juice of 1 lime
- Pinch of salt and pepper
- Any fresh green herbs eg. coriander, parsley, finely chopped
- 2 red onions
- 1 tbsp salt
- Vinegar or lime juice
- 400g frozen broad beans and/or petit pois
- 2-3 tablespoons plain yoghurt
- 25g Coriander leaves
- 2 cloves garlic, crushed
- Pinch of salt
Method
- Brown the minced beef in a frying pan, drain off the excess fat and put to one side.
- Place a couple of tablespoons of oil in a clean frying pan and cook the ‘mirepoix’ (onion, carrot, celery) until it is soft.
- Place a couple of tablespoons of oil in a large saucepan add the sliced onions and cook until soft
- Add the garlic and cook for a few more minutes, add in the cooked mirepoix and combine.
- Add the fresh red chillies, cinnamon, paprika, oregano, ground cumin and tomato purée. Cook for a few minutes.
- Add the tinned tomatoes, minced beef, beef stock. Combine ingredients thoroughly and allow to simmer gently for 40-45 mins.
- Add some more stock or water if required and season to taste with salt and pepper.
- Finish off with a squeeze of lime juice
- Method as above but substitute the beef with roasted sweet potato, red peppers and a tin of beans of your choice (kidney beans, black eyed beans, chickpeas would all work well).
- Dice the sweet potato and red peppers and roast in a hot oven at 200°C for 25-30 minutes. Drain and rinse a can of beans in a sieve.
- Add the veg to the base above along with the beans.
- Combine yoghurt, lime zest and juice, salt, and pepper in a small bowl and whisk well until combined.
- Add fresh herbs if you like.
- Soak the broad beans for a few minutes in boiling water and when cool enough to handle, remove the outer skin.
Defrost the peas. - Allow beans/ peas to cool.
- Place them all in a food processor or bowl if using a stick blender. Add the remaining ingredients – lime juice, yoghurt, coriander leaves, crushed garlic and some salt.
- Blitz to a smooth paste adding some more yoghurt for a smoother consistency.
Recipes like this start in our workshops
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