Chilli Con Carne with Baked Potatoes
Try the classic comfort dish, Chilli Con Carne with Baked Potatoes. It's filling, tasty and so satisfying. Garnish with a dollop of sour cream and serve with crispy kale. Yum!
Servings: 4
Calories: 496kcal
Cost: £1.26
Equipment
Ingredients
- 500 g (5% fat) pork mince (£1.99)
- 1 large onion (£0.10)
- 2 cloves of garlic (£0.06)
- 300 g frozen peppers (£0.45)
- 1 tin chopped tomatoes (£0.29)
- 1 tin red kidney beans (£0.33)
- 4 bakers potatoes (£0.67)
- Bag of kale (£0.39)
- 2 tbsp of sour cream (£0.40)
- Handful of fresh coriander (£0.30)
Cupboard Essentials
- 1 tsp of cumin
- 1 tsp of smoked paprika
- 1 tsp of cayenne pepper
- 1.5 tbsp olive oil
- Salt & Pepper
Instructions
- Preheat oven to 180°C
- Place the potatoes on a baking tray and glaze with a tbsp of olive oil. Pierce each potato with a fork and pop in the oven. Timer set to 1H. **Relax for 30 minutes**
- Start by dicing your onion and mincing the garlic. Place in a large saucepan with the pork mince. No need for any oil!
- Gently fry on a medium heat for around 6 minutes then pour in the frozen peppers. Add all the seasoning and a pinch of salt.
- Shortly after this, stir in the chopped tomatoes and some stock. Reduce to a simmer for 20 minutes.
- For some added nutrients, grab another baking tray and tear up some kale. Drizzle on half a tbsp of olive oil and massage into the leaves. Season with salt and pepper and pop in the oven for around 7 to 10 minutes. (Keep an eye on them, these guys burn real quick)
- When the timer goes off for the baked potato, the chilli should be nicely reduced and ready to serve! Remove the potatoes from the oven and slice a cross over each of them, allowing them to open up.
- Pour the sauce onto each potato and serve with a dollop of sour cream, some fresh coriander and your crispy baked kale. (There is more sauce per potato I just made it look a bit prettier for the #gram)
Nutrition
Calories: 496kcal | Carbohydrates: 54g | Protein: 42g | Fat: 12g