This is a chilli for when you need a bit of extra nourishment. It contains lamb’s liver – which is a proper superfood packed full of nutrients like folate, B12, iron and vitamin A – as well as plenty of other plant foods and spices. And for those of you who aren’t fans of offal, don’t worry you can’t really taste it.
Extra nourishing chilli
Serves 6
- 1 onion, roughly chopped
- 2 cloves garlic, crushed
- 1 red pepper, roughly chopped
- 500g beef steak mince
- 125g lamb’s liver, finely chopped or blended in a food processor
- 1x 400g tin of chopped tomatoes
- 1x large tomato, roughly chopped
- 1 tablespoon tomato purée
- 1x 400g tin of red kidney beans, drained
- Teaspoon of smoked paprika
- Pinch of chilli flakes (depending on how spicy you like it)
- Pinch of salt & pepper
To serve:
- Sweetcorn
- Smashed avocado with a dash of lime juice
- Red rice / wholegrain rice
- Greek yogurt
- Lime wedges
Heat a tablespoon of olive oil in a large casserole pan over a medium heat. Add the onions, garlic and peppers and fry for a few minutes, until softened but not browned.
Add the steak and liver, along with the paprika, chilli flakes, salt and pepper, and fry for around 5 minutes until slightly browned.
Add the chopped tomatoes (both kinds) and the tomato purée. Stir, and let everything simmer for around 20 minutes. Add the red kidney beans 5 minutes before the end.
While you’re making the chilli, cook the rice in a saucepan using one part rice to two parts salted water.
Serve with the rice, smashed avocado, yogurt and lime wedges.
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