In Partnership with Aldi. Big flavour, no complaints. This one’s loaded with secret veggies, spicy beans and golden meatballs and even a melty cheese topping if you’re going all-in. #ad
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat a large deep frying pan over a medium-high heat with a drizzle of olive oil. Fry the meatballs for around 4 mins, turning often, until golden all over. Scoop them out onto a plate.
Step 2.
Grate 1 of the red onions, along with the courgette, carrot and sweet potato using a coarse box grater — or chuck them through the grater attachment of a food processor. Thinly slice the remaining onion. Juice the lime over the sliced onion in a small bowl. Season with salt and scrunch with your hands, then set aside to pickle.
Step 3.
Add all the grated veg to the empty pan along with a pinch of salt. Cook for 15 mins, stirring regularly, until everything’s softened. Stir in the cumin, paprika, cinnamon, chilli powder and tomato purée. Cook for another couple of mins to toast the spices.
Step 4.
Drain the roasted peppers and add them to the pan along with the cherry tomatoes. Bring to the boil, then use a hand blender to blitz everything into a smooth sauce. Add a splash of water if it’s looking too thick.
Step 5.
Drain the beans, then stir them into the sauce. Nestle the browned meatballs back in and let it simmer for 6-8 mins until the meatballs are cooked through. If you're adding cheese, grate the cheddar now. Scatter it over the top and pop the pan under a hot grill for 2-3 mins until bubbling and golden.
Step 6.
Serve up! Spoon the chilli into bowls and serve with your chosen carb.
Kids’ Plate: Pair the chilli with rice or tortilla chips and add their favourite dips on top or on the side.
Parents’ Plate: Top the chilli with pickled onions, sliced green chilli, and dips. Garnish with chopped coriander.
In Partnership with Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Beef Meatball
Red Onion
Courgette
Carrot
Sweet Potato
Tomato Purée
Ground Cumin
Smoked Paprika
Ground Cinnamon
Mild Chilli Powder
Roasted Red Pepper
Cherry Tomatoes
Mixed Beans
Olive Oil
Salt
Black Pepper
Optional
Cheddar Cheese
To Serve
Tex Mex Dip Selection
Fresh Green Chilli
Lime
Fresh Coriander
Tortilla Chips
Cooked Basmati Rice
In Partnership with Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Beef Meatball
Red Onion
Courgette
Carrot
Sweet Potato
Tomato Purée
Ground Cumin
Smoked Paprika
Ground Cinnamon
Mild Chilli Powder
Roasted Red Pepper
Cherry Tomatoes
Mixed Beans
Olive Oil
Salt
Black Pepper
Optional
Cheddar Cheese
To Serve
Tex Mex Dip Selection
Fresh Green Chilli
Lime
Fresh Coriander
Tortilla Chips
Cooked Basmati Rice
In Partnership with Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat a large deep frying pan over a medium-high heat with a drizzle of olive oil. Fry the meatballs for around 4 mins, turning often, until golden all over. Scoop them out onto a plate.
Step 2.
Grate 1 of the red onions, along with the courgette, carrot and sweet potato using a coarse box grater — or chuck them through the grater attachment of a food processor. Thinly slice the remaining onion. Juice the lime over the sliced onion in a small bowl. Season with salt and scrunch with your hands, then set aside to pickle.
Step 3.
Add all the grated veg to the empty pan along with a pinch of salt. Cook for 15 mins, stirring regularly, until everything’s softened. Stir in the cumin, paprika, cinnamon, chilli powder and tomato purée. Cook for another couple of mins to toast the spices.
Step 4.
Drain the roasted peppers and add them to the pan along with the cherry tomatoes. Bring to the boil, then use a hand blender to blitz everything into a smooth sauce. Add a splash of water if it’s looking too thick.
Step 5.
Drain the beans, then stir them into the sauce. Nestle the browned meatballs back in and let it simmer for 6-8 mins until the meatballs are cooked through. If you're adding cheese, grate the cheddar now. Scatter it over the top and pop the pan under a hot grill for 2-3 mins until bubbling and golden.
Step 6.
Serve up! Spoon the chilli into bowls and serve with your chosen carb.
Kids’ Plate: Pair the chilli with rice or tortilla chips and add their favourite dips on top or on the side.
Parents’ Plate: Top the chilli with pickled onions, sliced green chilli, and dips. Garnish with chopped coriander.
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Notes (1)
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Megan J.
6 hours ago
how can something so easy taste so good? We absolutely demolished our plates
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