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.
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.
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.