Chilli bean bake with soured cream mash
The recipe Chilli bean bake with soured cream mash could satisfy your American craving in approximately 1 hour and 40 minutes. One serving contains 400 calories, 31g of protein, and 16g of fat. This recipe serves 10. For $2.16 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. If you have ground cumin, cob sweetcorn, potatoes, and a few other ingredients on hand, you can make it. 32 people have tried and liked this recipe. It works well as an affordable main course. It is perfect for The Super Bowl. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free diet. Overall, this recipe earns a great spoonacular score of 86%. Baked sweet potatoes with easy chilli & soured cream, Mild chilli & bean pasta bake, and Sweet potato, coconut & chilli mash are very similar to this recipe.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 80 minutes
Ingredients:
1 beef stock cube
2 tbsp brown sugar
2 x 400g can chopped tomatoes
100g cheddar, grated
2 tbsp mild chilli powder
2 x small bunches chives, snipped
2 x 330g can sweetcorn, drained
2 tsp each ground cumin and dried thyme
2 x 400g can kidney beans, rinsed and drained
1kg lean minced beef
1 tbsp olive oil
2 onions, chopped
3 mixed peppers, chopped into chunks
1.8kg potatoes, chopped into large chunks
2 tbsp white or red wine vinegar
300ml pot soured cream
Equipment:
wooden spoon
colander
oven
Cooking instruction summary:
Fry the onions in the oil in a large, deepsaucepan until soft. Stir in the spices andcook for 2 mins, until fragrant. Crumble inthe mince in batches and fry, breaking upwith a wooden spoon, until all the meatis browned.Stir in the chopped tomatoes, beans,sweetcorn, peppers, vinegar and sugar.Crumble in the stock cube, pour over500ml water then bring to the boil. Coverand simmer for 20 mins, then uncover andsimmer for 20 mins more until the minceand peppers are tender and saucy.Meanwhile, make the mash. Boil thepotatoes in lots of boiling salted wateruntil tender, about 15 mins. Drain well,leaving in the colander to steam dry for1 min, then tip back into the saucepanand mash with the soured cream.Season and stir in the chives.When the chilli mince is done, pour into1, 2 or individual ovenproof dishes. Spoonor pipe over the mash and scatter on thecheese. Cool completely if you’re freezingany at this stage, or if you want to eatstraight away, heat the oven to 220C/200C fan/gas 7 and bake for 25-30 minsuntil bubbling and golden.
Step by step:
1. Fry the onions in the oil in a large, deepsaucepan until soft. Stir in the spices andcook for 2 mins, until fragrant. Crumble inthe mince in batches and fry, breaking upwith a wooden spoon, until all the meatis browned.Stir in the chopped tomatoes, beans,sweetcorn, peppers, vinegar and sugar.Crumble in the stock cube, pour over500ml water then bring to the boil. Coverand simmer for 20 mins, then uncover andsimmer for 20 mins more until the minceand peppers are tender and saucy.Meanwhile, make the mash. Boil thepotatoes in lots of boiling salted wateruntil tender, about 15 mins.
2. Drain well,leaving in the colander to steam dry for1 min, then tip back into the saucepanand mash with the soured cream.Season and stir in the chives.When the chilli mince is done, pour into1, 2 or individual ovenproof dishes. Spoonor pipe over the mash and scatter on thecheese. Cool completely if you’re freezingany at this stage, or if you want to eatstraight away, heat the oven to 220C/200C fan/gas 7 and bake for 25-30 minsuntil bubbling and golden.
Nutrition Information:
covered percent of daily need
