HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCourgette And Pork Chilli
Courgette and Pork Chilli

Courgette and Pork Chilli

with cannellini beans and leek

Read more

A variation on a traditional chilli con carne, this hearty stew uses courgette and leek for added taste and texture—and some added good-for-you nutrients too.

Tags:Chef's ChoiceQuickFamily FriendlyOptional SpiceEat Me First
Total Time30 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ piece


1 piece


5 g


1 pack

Cannellini Beans

½ sachet

Italian Herbs

1 pack

Tomato Paste

1 sachet

Vegetable Stock


1 sachet

Dried Chilli Flakes

250 g

Pork Mince

50 g

Grated Cheddar


Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)585 kcal
Energy (kJ)2447 kJ
Fat25.9 g
of which saturates11.5 g
Carbohydrate34.07 g
of which sugars7.97 g
Dietary Fiber13.26 g
Protein45.97 g
Cholesterol0 mg
Salt4.22 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
download icondownload icon
  • Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice half (double for 4p).
  • Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
  • Roughly chop the parsley stalks and all.
  • Drain and rinse the cannellini beans in a sieve.
  • Place a large pot for the chilli over a medium-high heat. Add a drizzle of oil
  • Once hot, add the chopped leek and season with salt and pepper.
  • Cook the leek until softened, 4-5 mins, stirring occasionally.
  • Add the pork mince and fry until browned, 4-5 mins. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. The meat is cooked when no longer pink in the middle. 
  • Add half the Italian herbs (double for 4p), courgette and cannellini beans to the pot. Cook for 1 min, stirring often. 
  • Add tomato paste, stock and 500ml water (double for 4p).
  • Bring to a boil and simmer for 10-12 mins, or until the vegetables are tender.
  • Stir in the chilli flakes (use less if you don't like spice). 
  • Season to taste with salt, pepper and sugar.
  • Dish up spoonfuls of hearty chilli. 
  • Garnish with chopped parsley and grated cheese.