Lamb and Summer Vegetable Chilli

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A delicious twist on the traditional chilli con carne, made with lamb mince and crunchy summer vegetables.

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Chilli con carne is a regular dinner in my house. It’s one of those meals that is really simple to whip up and is perfect for using up odd bits of veg I have in the fridge. Whilst I’ll quite often opt for the more traditional minced beef in my chilli, I love mixing things up a bit and lamb mince makes a fantastic base for a chilli too.

I think that chilli is an all year round type of dinner. It can be made wonderfully warming and filling in winter or light and fresh in summer. For this recipe I’ve added lots of summer vegetables to my lamb chilli to make it perfect for the beautiful weather we’re having at the moment. It’s delicious simply served with rice, but if I’ve got some in the cupboard or fridge I like to add a little guacamole, sour cream and tortilla chips too.

Not only is it delicious, it’s also healthy too with four portions of vegetables in one serving!

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Lamb and Summer Vegetable Chilli

A delicious twist on the traditional chilli con carne, made with lamb mince and crunchy summer vegetables.

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Active Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

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INGREDIENTS

• 350 g lamb mince
• 2 peppers
• 1 onion
• A handful baby sweetcorn - approx 85g
• A handful mangetout - approx 85g
• A handful cherry tomatoes - approx 85g
• 2 cloves garlic
• 400g tin red kidney beans
• 400g tin chopped tomatoes
• 1 tbsp tomato purée
• 1 vegetable stock cube
• 1 tsp hot chilli powder
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp dried oregano
• ½ tsp instant coffee

INSTRUCTIONS

• Finely chop the onion (1 onion) and the garlic (2 cloves). Chop the baby sweetcorn (85g), mangetout (85g), cherry tomatoes (85g) and 2 peppers into bite-sized pieces.
• Heat the olive oil (½ tbsp) in a large saucepan and once hot, add the onion and cook on a low heat for 4-5 minutes, stirring regularly to ensure it doesn't burn.
• Add the garlic, chilli powder (1 tsp), paprika (1 tsp) and cumin (1 tsp) and mince lamb (350g). Turn up the heat to medium and cook until the meat has browned, stirring regularly to break up the meat into smaller pieces.
• Add the tin of chopped tomatoes, tomato purée (1 tbsp), oregano (½ tsp), vegetable stock cube, coffee (½ tsp), water (100ml) and chopped peppers and season with salt and pepper to taste (I use ½ tsp salt and a few twists of freshly ground black pepper). Bring to the boil, cover and simmer for 10 minutes.
• Add the chopped sweetcorn, mangetout, cherry tomatoes and kidney beans. Ensure that the vegetables are covered in the liquid. Simmer for another 10 minutes.
• Serve.

NOTES

This recipe is perfect for tweaking to use up what you have available - use any colour of pepper or onions. Switch the mangetout for green beans or the baby sweetcorn for canned or frozen sweetcorn. Swap the olive oil for rapreseed oil - you get the idea!

I served my chilli with rice, tortilla chips, guacamole and sour cream.

This recipe contains 4 portions of fruit and vegetables.

The nutritional information provided assumes the recipe serves 4 and is for the chilli only and excludes rice, etc. It also excludes any salt added during the cooking process.

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NUTRITIONAL INFORMATION

Calories: 417kcal | Protein: 22.8g | Fat: 22.6g | Saturated Fat: 27.9g | Sodium: 360mg | Fiber: 7.8g | Sugar: 11.3g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

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Course: Main Course

Cuisine: American

Keyword: Family Friendly Dinner

Author: Charlotte Oates