I’m a traitor to my Irish heritage – I’m not a fan of hearty stews or coddle, and don’t even talk to me about potatoes and cabbage! My foodie heart lies further afield – in Italy, Asia and of course, Mexico! Thus, this tasty chilli, my mam’s specialty I might add, is now a staple dinner in my own home and recently I decided to mix it up by serving in this fajita bowl with a little of my favourite accompaniment, homemade guacamole. this so simple to make and always something to look forward to. The bonus is it’s a one pot recipe and easily adjustable to your taste. You can add more or less spice to suit yourself, load it up with your choice of veggies and it goes just as well with some rice or quinoa! This is also perfect to make in bulk to freeze or reheat the next evening for round two (is there any better feeling than coming home to a pre-made dinner?). So here is my recipe for this tasty midweek dinner..
For the Chilli:
One White Onion
1 tsp Oregano
Veggies of your choice – I use carrot and courgette but you could also throw in some celery, sweet corn, mushrooms, anything you fancy really.
800g mince (enough for two nights for two, or four people)
Streaky bacon or chorizo (if you’re treatin’ yo self!)
1 tin of Tomatoes
1 tbsp Tomato Puree
1- 2 tbsp slimline milk (you can substitute with water if you are watching your dairy intake but the addition of the milk gives a lovely thick sauce)
2 tbsp red wine (the magic ingredient!)
2 tsp of chilli powder, cumin and paprika
1 Tin of Kidney Beans, drained and rinsed
This might seem like a lot of ingredients but nothing there is outrageously expensive or hard to find, and this is definitely in the one pot wonder category – just bung it all in as follows..
Chop your vegetables and onion to your desired size (I will point out that onions are my biggest food hate, so I substitute onion powder a lot of the time), as well as the bacon/chorizo. Fry the veg, bacon, garlic powder and oregano in your choice of oil – I use a small amount of coconut oil, in a deep pot on a medium heat. Cook until the vegetables begin to brown and the bacon is cooked through (chorizo won’t need as much time in the pan as it’s already cooked).
Next add your mince and with a wooden spoon break up and cook until browned through. Season with salt and pepper.
Next add the tin of tomatoes, the tomato purée, the milk/water and the wine. Stir and bring to a boil. Reduce to a steady simmer and cover fir twenty minutes, stirring occasionally. Now, you’ve actually got a most delicious Spaghetti Bolognese right there – two recipes for the price of one!!
To transform your bolognese sauce into fragrant chilli, fry your three spices in a tablespoon of olive oil until they are aromatic. Tip the spice mixture into the pot, along with the drained and rinsed kidney beans. For extra kick add more chilli powder when frying or even some chilli flakes straight into the pot. Let this cook on a simmer for another ten minutes et voila! A dish that’s hearty and full of zingy flavour.
To make the fajita bowl, use your choice of wrap (I used whole wheat… You know, to cancel out the tea and biscuits after dinner…). Make a tear from the edge of the wrap to it’s centre point. Take one side of the tear and bring it over the other to form a cone shape. Then take an ovenproof bowl (size and shape is your choice – I used a cereal bowl) and mould the fajita cone inside of the bowl – there should be some leeway so your fajita doesn’t rip. Pop the bowl in the oven at a high temperature for five minutes or so until the wrap goes crispy. Remove the fajita from the bowl and there ya go! Pop your chilli in and eat your bowl!
One ripe avocado
Chilli (fresh or dried)
Juice of half a lime
(You could also add some finely chopped tomato or red onion if you like your guacamole on the textured side)
Guacamole is so simple and foolproof (provided you can find that ever elusive, perfectly ripe avocado – Tesco always seem to have them if you are stuck). Mash your avocado and season with the easy of the ingredients to your liking – just keep trying it until you’re happy with the flavour. It’s literally as simple as that! I make this to go with everything – full of healthy fats, great for your skin and tasty to boot!
And of course to finish off you can serve with some extra greens, my choice being spinach and maybe a little sour cream, some spring onions, chopped coriander or even some grated cheese… ’cause let’s face it, what recipe is not made better by the addition of cheese?!
Let me know if you try this recipe for yourself, or if you blog healthy and simple recipes, drop me a comment below, I’m always on the hunt for new food inspiration! Just no potatoes and cabbage please…
Until next time! xx