Mild chilli & bean pasta bake

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• Stamford

  25 October 2009

  Stamford commented on this recipe

  We really enjoyed this as a winter warmer meal, the entire family enjoyed it. It was hotter than we anticipated to make it more child freindly, our youngest (10) had some sour cream on the side.

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• Stamford

  25 October 2009

  Stamford rated and commented on this recipe

  

  Sorry, forgot to star rate it!

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• fruitymuffin

  16 November 2009

  fruitymuffin rated and commented on this recipe

  

  Gorgeous made it today. I added 2 peppers, forzen mixed vegetables and borlotti beans because didnt have any kidney beans Just tasted amazing and a perfect winter dish to warm you inside out YOU MUST TRY IT!!!!

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• jeannie

  10 March 2010

  jeannie rated this recipe

  

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• NICK

  28 March 2010

  NICK rated this recipe

  

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• deisi

  05 April 2010

  deisi rated and commented on this recipe

  

  This is a very nice mid-week meal. I omitted the celery, because I don't care for it much, also added some sweet paprika powder for extra flavour. I couldn't bother with the topping, so I simply layered mozzarella over the top, which worked very well. All in all, a good recipe, have made it several times.

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• jennid

  05 April 2010

  jennid rated this recipe

  

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• Jen

  07 April 2010

  Jen rated and commented on this recipe

  

  This is a lovely recipe!! It makes quite a lot of sauce, so I only used half of the sauce with a much smaller portion of pasta, then I put the other half of the sauce in the freezer, which I am cooking tonight with a fresh lot of pasta. I think thats the best way to freeze it. I love the taste of the topping too. I used venison mince instead of beef because I cannot have beef and it was extremely tasty! This recipe is perfect for me as I have to have a low fat diet for medical reasons. This is a must try! Just experiment with adding different spices etc, I used paprika, coriander, cinammon and garlic. Yummy!

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• Fluffy

  17 July 2010

  Fluffy rated and commented on this recipe

  

  Not universally like by my family, the general consensus being that it needed more 'kick', so I'll probably double the amount of chilli powder next time. Otherwise, OK.

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• Anna

  09 September 2010

  Anna rated and commented on this recipe

  

  I make this regularly for the family, its great when you want something filling and tasty! I tend to put more cheese in the topping but you can get low fat red leciester which is still tasty, so that takes out a bit more fat. Also tend to use 500g mince as thats just the size pak it comes in. If I'm honest, I don't bother with the sieving, as I think it might take away some of the flavour! Celery works well in chilli I think, it adds texture...I cook it for people who don't like celery, but as it has less of a taste cooked than raw they don't mind it.

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• Coco Loco

  28 September 2010

  Coco Loco rated and commented on this recipe

  

  Absolutely delicious! I was a little unsure about the topping but it was lovely. Had the leftovers for lunch the following day and it tasted just as good cold. Definately going to be a regular favourite in our house.

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• Claire

  07 February 2011

  Claire rated this recipe

  

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• spottedsparrow

  21 February 2011

  spottedsparrow rated and commented on this recipe

  

  I found this rather bland. If I make it again, I will add shredded courgette or carrot to the meat mixture, as well as some much needed herbs. The serving sizes are huge; more like 6 servings than 4.

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• fonzyfi

  04 April 2011

  fonzyfi rated and commented on this recipe

  

  This dish is fab! The yoghurt crust is such a lovely change and refreshing. I added extra chilli powder because we like our chilli hot!! Nice change from the usual chilli and rice combo!

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• keencook

  19 April 2011

  keencook rated and commented on this recipe

  

  I always leave off the topping and just use grated cheese and a bit of black pepper instead. It is absolutely delicious and has become a family favourite!

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• Kate

  02 May 2011

  Kate rated and commented on this recipe

  

  I have made my own version of chili plenty of times and am also familiar with the moussaka style topping with yoghurt, egg and cheese but had never combined them before. It was a really good idea. I invited my current lodger to share it with me and he agreed that it was delicious. It is definitely worth adding the topping rather than just using cheese with it. The celery worked fine for me but you could substitute something like peppers or perhaps sweetcorn.

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• Jo

  07 August 2011

  Jo commented on this recipe

  Made this with quorn mince which worked very well. Didn't get much from the chilli though so you might want to add more if you want to get more of a kick. For the first recipe I've made from this website however, I must it say it was very tasty! :-)

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• mollymango

  14 August 2011

  mollymango rated and commented on this recipe

  

  This is now somewhat my "signature dish", I have never given this to someone with a complaint. The plates are always cleaned off very quickly! It is absolutely divine! Perfect comfort food, brilliant for cold nights in! It's not too hot and the topping is just right. It's something easy I know I can rely on, my boyfriend is always asking me to cook this when I can!

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• bexxy

  19 August 2011

  bexxy rated and commented on this recipe

  

  This is the perfect family dish, normally do a large batch of chilli mix turn half into this bake and the other freeze for normally chilli or chilli wraps.

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• iloveolives

  01 September 2011

  iloveolives commented on this recipe

  Made this for a group of friends one evening - every last bit was eaten. Everyone loved it :).

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http://www.bbcgoodfood.com/recipes/1548/

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Ingredients

• 1 large onion , chopped
• 2 sticks celery , thinly sliced
• 340g extra-lean minced beef
• 2 tsp mild chilli powder
• 410g can chopped tomatoes
• 1 tbsp tomato purée
• 400g can kidney beans in water, drained and rinsed
• 300ml beef or chicken stock
• 300g wholewheat penne

FOR THE TOPPING

• ½ x 568g tub 0% fat Greek yogurt
• 2 eggs , beaten
• 50g Red Leicester cheese, coarsely grated
• 1 small garlic clove , crushed

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 45 mins

Super healthy

Can be frozen

Ingredients

• 1 large onion , chopped
• 2 sticks celery , thinly sliced
• 340g extra-lean minced beef
• 2 tsp mild chilli powder
• 410g can chopped tomatoes
• 1 tbsp tomato purée
• 400g can kidney beans in water, drained and rinsed
• 300ml beef or chicken stock
• 300g wholewheat penne

FOR THE TOPPING

• ½ x 568g tub 0% fat Greek yogurt
• 2 eggs , beaten
• 50g Red Leicester cheese, coarsely grated
• 1 small garlic clove , crushed

Per serving

675 kcalories, protein 51g, carbohydrate 73g, fat 24 g, saturated fat 8g, fibre 13g, sugar 9g, salt 1.3 g

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