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Long & Lazy 1 Pot Chilli

This one-pot long and lazy chilli is a great weekend dish when you don’t want to spend hours over the stove, yet want a great result. Using red onions pickled in lime juice alongside home baked spicy nachos makes this a winning chilli! 


For the Chilli 1tbsp olive oil 500g beef mince 1 large onion finely chopped 1 large carrot, finely chopped 6 garlic cloves finely chopped 2 red birds eye chilli 1tsp hot chilli powder (add more if you like it really hot) 2 heaped tsp paprika 1tsp unrefined golden caster sugar 100g mixed peppers chopped into pieces 400g tin chopped tomatoes 400ml beef stock 400g tin cooked kidney beans, washed and drained 4tbsp chopped coriander Salt and pepper to taste For the Nachos 4 flour tortillas 1-2tbsp olive oil 1tbsp dried ground cumin 1tbsp smoked paprika For the garnish Pickled red onions (slice red onions and leave to sit in lime juice for 3-5 minutes) Low fat crème fraîche Lime segments


1 In a large casserole dish add the mince, onions, carrots and garlic and cook over a high heat until the mince begins to brown and the carrots begin to soften (approximately 10-15 minutes)

2 Add all of the other ingredients except the kidney beans and cook over a low to medium flame with the lid on for 1 hour, stirring occasionally. Once the hour is up, add the kidney beans and cook for a further 15 minutes

3 During this time, brush the tortillas with oil and sprinkle over the spices. Cut each tortilla into 8 triangles and bake in the oven for 10 minutes until the tortillas are brown and crispy

4 By this time the chilli should be ready. Simply stir in the coriander and the amount of seasoning you prefer according to taste

5 Serve the chilli with the baked nachos straight from the oven

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