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Chilli bean bake with soured cream mash

Chilli bean bake with soured cream mash

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(11 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins

Easy

Serves 10
A comforting supper for a crowd that you can freeze ahead to save time on the night

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories599
  • fat23g
  • saturates11g
  • carbs66g
  • sugars17g
  • fibre8g
  • protein37g
  • salt1.92g
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Ingredients

  • 2 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp each ground cumin and dried thyme
  • 2 tbsp mild chilli powder
  • 1kg lean minced beef
  • 2 x 400g can chopped tomatoes
  • 2 x 400g can kidney bean, rinsed and drained
  • 2 x 330g can sweetcorn, drained

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 3 mixed pepper, chopped into chunks

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 2 tbsp white or red wine vinegar
  • 2 tbsp brown sugar
  • 1 beef stock cube

For the mash

  • 1.8kg potatoes, chopped into large chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 300ml pot soured cream
  • 2 x small bunches chives, snipped
  • 100g cheddar, grated

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Method

  1. Fry the onions in the oil in a large, deep saucepan until soft. Stir in the spices and cook for 2 mins, until fragrant. Crumble in the mince in batches and fry, breaking up with a wooden spoon, until all the meat is browned.

  2. Stir in the chopped tomatoes, beans, sweetcorn, peppers, vinegar and sugar. Crumble in the stock cube, pour over 500ml water then bring to the boil. Cover and simmer for 20 mins, then uncover and simmer for 20 mins more until the mince and peppers are tender and saucy.

  3. Meanwhile, make the mash. Boil the potatoes in lots of boiling salted water until tender, about 15 mins. Drain well, leaving in the colander to steam dry for 1 min, then tip back into the saucepan and mash with the soured cream. Season and stir in the chives.

  4. When the chilli mince is done, pour into 1, 2 or individual ovenproof dishes. Spoon or pipe over the mash and scatter on the cheese. Cool completely if you’re freezing any at this stage, or if you want to eat straight away, heat the oven to 220C/ 200C fan/gas 7 and bake for 25-30 mins until bubbling and golden.

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Comments, questions and tips

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Comments (14)

nomz22's picture
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All time favorite, freezes brilliantly too. Substituted red/white wine vinegar for balsamic and the mild chilli powder for sweet chilli sauce (not a massive spice fan) and it was perfect. Also tried adding some cinnamon in too and that worked really well.

lvd85's picture

We liked it a lot! I added one tablespoon of cocoa powder and two tablespoons of tomato puree. In the end I didn't have enough mash to cover the whole dish (my fault, I think I spread it out too thick), so I froze a batch to eat with rice later.

otto45's picture

Lovel. My boyfriend with very little culninary skills made it with ease, tasted great, no chilli powder so used chilli flakes (1tbsp) instead, highly recommend, and loads left to freeze.

lk_quinn's picture
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I was a little disappointed with this recipe. A bit bland for me.

alisonl262's picture

Haven't tried it yet as I was out, but my husband said it was absolutely lovely and one of the nicest meals he'd had in a long time! I only had hot chilli powder which might explain why my 3 year old son told his Dad that mince and tatties made my tongue itchy!

Will definitely make it again.

jeremy1971's picture
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Love love love this recipe, my Mum recommended this recipe and have cooked it loads. Freezes well too and even make it for my 15 month old son (minus the spices of course)

moon_goddess's picture
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Tasty, easy recipe. Made this in my slow cooker.

lemaid's picture

Really tasty chilli try adding a square of high cocoa chocolate to the sauce it adds depth to the flavour. Don't add too much though you don't want a chocolate flavour.

angelabal1's picture

Loved this recipe, a good winter treat. May add chick peas next time and leave out the sweetcorn.

rhi4njones's picture
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I made this last weekend and it was really easy and lovely!! even got my partner to eat sweetcorn which he doesnt really eat..and he enjoyed it too!

mpenhaligon's picture

This is absolutely delicious and tastes just as good reheated after bring in the freezer. I used hot chilli powder to give it a bit more umph. You need a large pan to cook it in but quantities are easily halved. Definitely be making this again.

kerryyaxley's picture
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Fab recipe. Will make again and again. Didn't include sweetcorn in mine and added extra chilli powder for more of a kick.

lizzafezza's picture
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Great recipe, enjoyed by all the family and really easy too. I served in individual dishes so I could spice up the adult portions with extra chilli.

mandinga's picture
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I made this with Quorn mince. Absolutely delicious and freezes/reheats beautifully. This one's becoming a regular.

Questions (2)

jacjoe78's picture

Is the sugar really needed? Also does anyone think this would also work with Turkey mince?
Thanks

goodfoodteam's picture

Hi jacjoe78 thanks for your question. This recipe should be fine to do with turkey mince although we haven't tested doing so in our kitchen so cannot guarantee perfect results and it will probably have a lighter taste. You can leave the sugar out if you want to although it is good to add to balance the flavour. Alternatively you could try substituting it for agave syrup if you like. Let us know how you get on. 

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