Slow Baked Chilli
My slow oven baked chilli is packed with tons of veg and bags of flavour. Plus it’s a great way of ensuring you reach your quota of 5-a-day!
After a few minutes chopping, the rest of the cooking is simply spent throwing the ingredients in a pot, stirring and placing in the oven for a couple of hours.
Enough time to take the dog out for a walk, do a spot of cleaning, reply to emails or catch up on an episode of Game of Thrones.
You can adapt this super simple recipe to suit your own palette but here’s my take on the classic Chilli Con Carne.
Oil (Hemp, Olive or your preferred cooking oil)
1 onion chopped
3 cloves of garlic chopped
2 carrots chopped
400g of lamb mince
3 red chillies – 1 chopped finely and 2 halved to add to the chilli before placing in the oven
1 tsp ground cumin
1 tsp ground paprika
1 tsp chilli powder
5 large tomatoes par-boiled, peeled and chopped (if from a can, add a level teaspoon of sugar to balance out the flavour)
300ml of stock (1 tbsp of bouillon or stock cube)
1 courgette chopped
1 sweet pepper chopped (red, yellow or green)
6-8 chestnut mushrooms chopped
400g of kidney beans (if from a can, drain and rinse before adding)
1. Preheat oven 180 deg F. Heat a large pot (that’s oven proof) on medium with a tablespoon of oil.
2. Add the garlic and onion let them sweat a little. Add the carrots and stir till slightly soft.
3. Add the mince. Turn up the heat. Stir until the meat browns a little.
4. Add the chopped chilli and spices. Stir together.
5. Add the tomatoes and let it boil and bubble for a bit. Add the stock and stir.
6. Add the courgette, pepper and mushrooms. Mix together. Allow to bubble. Add the kidney beans and stir. Cover with a lid and transfer to the oven.
7. Cook in the oven for 1 hour. Take out stir and taste. Add the halves of chilli pieces if desired. Return to the oven uncovered for 1 hour stirring half way through or as often as required.
8. Allow to cool a little then dish up with your favourite rice, warm tortilla wraps and a dollop of fresh yoghurt or soured cream on the side.
Switch it up!
You could traditionally use beef mince instead of lamb – I just love the flavour that the lamb provides.
Alternatively you could skip the meat altogether and make this a vegetable dish adding extra peppers, a selection of different mushrooms, various beans, with butternut squash or sweet potato in replacement.
Where possible use organic and locally grown produce