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!
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Lamb and Summer Vegetable Chilli
- 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
- 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.
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.
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.