Courgette and Pork Chilli
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Courgette and Pork Chilli

Courgette and Pork Chilli

with cannellini beans and rice

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

Tags:
Family Friendly
Quick
Optional Spice
Allergens:
Celery
Milk
Mustard
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Courgette

5 grams

Parsley

1 pack(s)

Cannellini Beans

1 sachet(s)

Vegetable Stock

(Contains Celery)

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

1 sachet(s)

Dried Chilli Flakes

250 grams

Pork Mince

2 sachet(s)

Paprika

(Contains Mustard)

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Onion

150 grams

Rice

1 pack(s)

Passata

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kJ)3501 kJ
Energy (kcal)837 kcal
Fat21.5 g
of which saturates8.3 g
Carbohydrate102.8 g
of which sugars16.6 g
Dietary Fiber15.5 g
Protein47.4 g
Cholesterol0 mg
Salt5.55 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Pot with Lid

Instructions

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Prep the Veg
2
  • Halve, peel and then finely chop the onion.
  • 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.
Fry the Onion
3
  • Place a large pot over medium-high heat with a drizzle of oil
  • Once hot, add the onion and season with salt and pepper.
  • Cook the onion until softened,  stirring occasionally, 4-5 mins.
Add the Mince
4
  • Add the pork mince and fry until browned, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
  • Break it up with a spoon as it cooks. Season with salt and pepper.
  • Add the cannellini beans to the pot along with the Central American spice and paprika.
  • Cook, stirring continuously, for 1 min.
Simmer the Chilli
5
  • Add passata, stock powder and 150ml water (double for 4p).
  • Bring to the boil then lower the heat, cover and simmer for 10-12 mins.
  • When the stew has 5 mins of cooking time left, remove the lid and add the chilli flakes (use less if you don't like spice) and courgette. Cook, uncovered, until softened, 4-5 mins.
  • Taste and season with salt, pepper and sugar.

TIP: Loosen with a splash of water if necessary!

Finish and Serve
6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with spoonfuls of hearty chilli
  • Garnish with cheese and chopped parsley.
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