with cannellini beans and leek
A variation on a traditional chilli con carne, this hearty stew uses courgette and leek for added taste and texture—and some added good-for-you nutrients too.
Allergens
Utensils
Tags
Leek
0.5 unit(s)
Courgette
1 unit(s)
Parsley
5 grams
Cannellini Beans
1 pack(s)
Italian Herbs
0.5 sachet(s)
Tomato Paste
1 pack(s)
Vegetable Stock
1 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Irish Pork Mince
250 grams
Grated Cheese
50 grams
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice half (double for 4p).
- Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
- Roughly chop the parsley stalks and all.
- Drain and rinse the cannellini beans in a sieve.
- Place a large pot for the chilli over a medium-high heat. Add a drizzle of oil.
- Once hot, add the chopped leek and season with salt and pepper.
- Cook the leek until softened, 4-5 mins, stirring occasionally.
- Add the pork mince and fry until browned, 4-5 mins. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. The meat is cooked when no longer pink in the middle.
- Add half the Italian herbs (double for 4p), courgette and cannellini beans to the pot. Cook for 1 min, stirring often.
- Add tomato paste, stock and 500ml water (double for 4p).
- Bring to a boil and simmer for 10-12 mins, or until the vegetables are tender.
- Stir in the chilli flakes (use less if you don't like spice).
- Season to taste with salt, pepper and sugar.
- Dish up spoonfuls of hearty chilli.
- Garnish with chopped parsley and grated cheese.
585
kcal
Energy (kcal)
2447
kJ
Energy (kJ)
25.9
g
Fat
11.5
g
of which saturates
34.1
g
Carbohydrate
8
g
of which sugars
13.3
g
Dietary Fiber
46
g
Protein
0
mg
Cholesterol
4.22
g
Salt
