When the weather gets warmer we love nothing more than spending time out in the sunshine. This means we need easy, quick meals to keep us fuller for longer.
For a taste of Summer we’re sharing our low cost recipe for ‘Sunshine Chilli’. This dish is perfect to enjoy with friends and family or you can freeze portions to re-heat and keep you full when summer plans take up your time.
Average nutrition per serving using beef mince:
387 kcal |17g Fat | 6g saturates | 25g carbs | 36g protein
- 1 onion, diced
- 1 red pepper & 1 yellow pepper, diced
- 1 tbsp olive oil
- 1 tsp chilli powder or more if you like it hot
- 500g beef or turkey mince
- 415g can red kidney beans, drained
- 500g tin of chopped tomatoes
- 100ml beef stock
- 1 tbsp chipotle paste
- 2 cups rice
- Handful of coriander leaves, chopped
Top top: Swap the beef mince for turkey mince to reduce the fat content of the dish. You can swap the meat for a can of black eye beans or aduki beans for a veggie friendly option.
Fry the onion and peppers in olive oil over a medium heat for 10-15 mins or until softened. Increase the heat, add the chilli powder and cook for a few minutes before adding the mince. Cook until browned and all the liquid has evaporated.
Add the beans, tomatoes, beef stock and chipotle paste to the cooked mince and simmer over a low heat for 15-20 mins.
Season, scatter with coriander leaves and serve with rice and yogurt.
Chilli a little hot? Add some cooling guacamole as a side or just serve it as a snack with nachos
Average nutrition per serving:
103 kcal |10g fat | 1g saturates | 2g carbs | 1g protein
- 1 large ripe tomato
- 3 avocados, very ripe but not bruised
- juice 1 large lime
- handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
- 1 small red onion, finely chopped
- 1 chilli, red or green, deseeded and finely chopped
- tortilla chips, to serve
Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.
Tried this recipe? Share it online using #ValleysMag and #TrivallisTimeFor Summer.
Did you know that if you’re pregnant or have children under the age of 4 and receiving benefits, you can get Healthy Start vouchers to help you buy basic food and milk? For more information and to apply, visit NHS or GOV.UK.