Healthier chilli with baked potatoes

Name: Healthier chilli with baked potatoes
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: Serves 4, with leftovers
Ingredients: 4 baking potatoes; 2 tbsp olive oil; 1 large onion, finely chopped; 400g mushrooms, roughly chopped; 1 packet chilli con carne spice mix (widely available); 400g British 10% fat beef mince; 250ml beef stock; 400g can chopped tomatoes; 2 x 400g cans kidney beans, drained and rinsed; To serve (optional); Soured cream and chopped fresh coriander

Published: 16 Feb 17
Updated: 23 Oct 24

Test kitchen approved

Chilli is a Friday night favourite but can be heavy on the calories. We’ve upped the veg and reduced the mince to keep the figures down in this healthier chilli recipe. Still a classic comfort dish, but with an extra nudge towards your five-a-day.

Love a jacket potato? Get more filling ideas here.

Serves 4, with leftovers
Hands-on time 30 min, simmering time 20 min, oven time 1 hour

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Ingredients

4 baking potatoes
2 tbsp olive oil
1 large onion, finely chopped
400g mushrooms, roughly chopped
1 packet chilli con carne spice mix (widely available)
400g British 10% fat beef mince
250ml beef stock
400g can chopped tomatoes
2 x 400g cans kidney beans, drained and rinsed

To serve (optional)  

Soured cream and chopped fresh coriander

Method

Heat the oven to 200°C/180°C fan/gas 6. Prick the potatoes all over with a fork. Bake directly on the middle rack of the oven for 1 hour.
Meanwhile, heat the oil in a large deep frying pan over a medium-high heat. Fry the onion for 6-7 minutes until softening. Add the mushrooms and fry for another 5 minutes or until soft, then add the spice mix and stir to coat the veg.
Add the beef mince and fry for 5 minutes or until browned, then add the stock, chopped tomatoes and a generous pinch each of salt and pepper. Simmer gently for 20 minutes, stirring occasionally. Add the kidney beans and cook for 2 minutes until heated through.
Serve the chilli with the baked potatoes, topped with a dollop of soured cream and sprinkled with coriander, if you like.

Recipe from January 2017 Issue

Nutrition

Nutrition: per serving

Calories: 534kcals
Fat: 15.5g (5.4g saturated)
Protein: 32.2g
Carbohydrates: 58.7g (8.2g sugars)
Fibre: 15.5g
Salt: 0.6g

delicious. tips

Cool and freeze any leftover chilli for up to a month, or chill to serve with rice the next day.

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