Comfort Chilli

Comfort Chilli is a dish that’s quick to make and rammed with amazing flavours. The main ingredients are standard but we add zucchini (aubergine) and courgettes for extra body and texture for minimal cost. Serve as a main dish every time. It always goes however any leftover can be stored in the fridge and reheated for up to 48 hours. I have made this in advance and heated up when the guests turned up with great success.

Comfort Chilli is a mixture of Chili and Chilli Con Carne but I enjoy both so have mixed them together. I like to serve mine on a bed of rice and with crackers with a tablespoon of yogurt on top. This dish is ready within 1 hour and fills the home with a lovely aroma.

Comfort Chilli

When you've had a bad day, this is one dish that is comforting, filling and satisfying.

4.60 from 79 votes

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Course: Main Dish

Cuisine: American, Mexican

Keyword: Beef, Dairy, Rice, Spice, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 4 People

Calories: 581kcal

Equipment

• 1 large frying pan with lid
• 1 Spatula

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Ingredients

 

MetricImperial

• 450 g beef mince 5% fat
• 2 cloves garlic peel/mince/large
• 1 large courgette wash/dice
• 1 large zucchini aubergine/wash/dice
• 1 large red onion peel/finely chop
• 1 medium red bell pepper dice
• 400 g red kidney beans
• 400 g chopped tomatoes
• 200 g basmati rice
• 2 tsp ground cumin
• ¾ tsp ground cinnamon
• 1 tsp smoked paprika to taste
• 1 tsp chilli powder mild or hot
• 4 tbsp tomato paste puree
• 200 ml beef stock or vegetable
• salt to taste
• ground black pepper
• 4 tbsp natural yogurt sour cream
• coriander garnish

Instructions

• Add a drop of olive oil to a large pan and place over a high heat.
• Add the beef mince and fry for about 5 minutes or until all of the beef has browned.
  450 g beef mince
• Add the garlic, onion, zucchini (aubergine), courgette and red pepper and continue to fry for 4 – 5 minutes.
  2 cloves garlic, 1 large courgette, 1 large zucchini, 1 large red onion, 1 medium red bell pepper
• Add the smoked paprika, cumin, cinnamon and the chilli powder and continue to fry for another 2 minutes. Continue to stir to make sure everything is combined, and nothing burns.
  2 tsp ground cumin, ¾ tsp ground cinnamon, 1 tsp smoked paprika, 1 tsp chilli powder
• Add the kidney bean, tomato paste (puree), tomatoes and stock. Once stir, taste and season accordingly.
  400 g red kidney beans, 400 g chopped tomatoes, 4 tbsp tomato paste, 200 ml beef stock, salt, ground black pepper
• Allow the chilli to come to a boil and then reduce the heat to a simmer, put on the lid and cook for 25 minutes. If the chilli looks like its drying out, add a little more stock or water. Don’t forget to stir.
• After 25 minutes, remove the lid and cook for a further 10 minutes stirring frequently.
• Time for the rice. There is a recipe on this site which makes perfect fluffy rice or cook according to the packet instructions.
  200 g basmati rice
• Place 4 serving bowls into hot water to warm up ready.
• When ready add the rice to the bottom of the bowls and then top off with the chilli con carne. I like to add a spoonful of yogurt or sour cream on top with a sprig of coriander.
  4 tbsp natural yogurt, coriander
• Serve hot and enjoy.

Nutrition

Calories: 581kcal | Carbohydrates: 56g | Protein: 35g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 474mg | Potassium: 1761mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1896IU | Vitamin C: 84mg | Calcium: 169mg | Iron: 8mg