Ingredients
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salt, to taste
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pepper, to taste
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1 tablespoon olive oil
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1 garlic clove, crushed
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1/2 lb ground beef, extra lean
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2 red chilies, deseeded and chopped finely
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1 teaspoon ground cumin
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1 tablespoon red pepper tapenade
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1 (14 1/2 ounce) can chopped tomatoes
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1/2 pint vegetable stock
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1 (14 1/2 ounce) can red kidney beans, drained
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1/2 ounce plain dark chocolate, roughly chopped
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2 lbs potatoes, peeled and cubed
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3 tablespoons 1% low-fat milk
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1 onion, finely chopped
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3 1/2 ounces puy lentils
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Instructions
- Fry the onion and garlic for about five minutes in a little olive oil over medium heat.
- Increase the heat and add the ground beef, stirring continuously until browned, about 5 minutes.
- Add the chilies and cumin and continue to fry for one minute.
- Mix in the chopped tomatoes, tapenade, stock, lentils and beans and bring to the boil, reduce heat and simmer for about 30 minutes.
- Stir in the chocolate and season with salt and pepper, if you feel it needs more heat you can add some chili powder or hot sauce.
- While the chili is simmering, cook your potatoes until tender.
- Mash with the milk, turmeric and cilantro. Season to taste.
- Place the chili into an ovenproof dish and top with the mash, without smoothing it down too much.
- Place under a preheated grill for 5-10 minutes until the top is golden brown and crisp.