A delicious twist on the traditional chilli con carne, made with lamb mince and crunchy summer vegetables.
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!
Lamb & Summer Vegetable Chilli
Active Time:15 minutes
Total Time:40 minutes
- 350g lamb mince
- 2 peppers
- 1 onion
- A handful (c. 85g) baby sweetcorn
- A handful (c. 85g) mangetout
- A handful (c. 85g) cherry tomatoes
- 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
- ½ tbsp olive oil
- 100ml water
- Salt & pepper
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.
- 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.
Calories: 417 kcal (21%), Fat: 22.6g (32%), Saturated Fat: 9.3g (46%), Carbohydrates: 27.9g (11%), Sugar: 11.3g (13%), Fibre: 7.8g (32%), Protein: 22.8g (46%), Salt: 0.9g (14%)
4 portions of fruit and vegetables.
This is the estimated nutritional information per serving (assumes the recipe serves 4 and is for the chilli only, excludes rice, etc.) it excludes any salt added during the cooking process. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For…
Can be made gluten-free by using a gluten-free stock cube.
Can be made corn-free by leaving out the sweetcorn.
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.