Courgette and Pork Chilli
with cannellini beans and leek
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:
Quick
•Family Friendly
•Optional Spice
•Eat Me First
Allergens:
Celery
•Milk
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
½ unit(s)
Leek
1 unit(s)
Courgette
5 grams
Parsley
1 pack(s)
Cannellini Beans
½ sachet(s)
Italian Herbs
1 pack(s)
Tomato Paste
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 sachet(s)
Dried Chilli Flakes
250 grams
Irish Pork Mince
50 grams
Grated Cheese
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kcal)585 kcal
Energy (kJ)2447 kJ
Fat25.9 g
of which saturates11.5 g
Carbohydrate34.1 g
of which sugars8 g
Dietary Fiber13.3 g
Protein46 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- Dish up spoonfuls of hearty chilli.
- Garnish with chopped parsley and grated cheese.
