brown basmati rice spring onion red pepper fresh coriander sweet smoked paprika chilli powder

plum tomatoes black beans green chilli cumin seeds natural yoghurt lime lean minced beef

Cooking made easy by HelloFresh.co.uk

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- 40 minutes H healthyMeatballs are fantastic! Making your own is not only easy, it’s a great way of controlling what you put in them, too. I’ve used paprika and chilli powder in this recipe, for a lovely chilli con carne kick, but you could add all sorts of other flavours once you’ve mastered this recipe – dried or fresh herbs, different spices, citrus zest, the list goes on. I’ve served this with a charred chilli per person – depending how spicy you like your food, feel free to chop and stir in just a little, or the whole thing if you think you can handle it!

JAMIE’S CHILLI CON CARNE

MEATBALLS WITH SWEET PEPPERS &

BLACK BEANS

Well done, enjoy and don’t forget to snap it and share it! #hellojamie

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CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBRE

Recipe ©

Jamie O

liver. Images ©

Matt R

ussell

Allergens:

Good to have at home:

Nutrition per serving:

654.2 kcal 16.8 g 4.6 g 39.4 g 86.8 g 12.3 g 1 g 17.2 g

milk

olive oil

1. Cook the rice in a pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well. Tip back into the pan, season with black pepper, cover with a lid and keep to one side.

2. Meanwhile, trim and finely slice the spring onions, then halve, deseed and roughly chop the pepper. Pick the coriander, finely chopping the leaves and stalks.

3. Heat 1 tablespoon of oil in a wide saucepan over a medium heat, add the sliced spring onion, pepper and coriander stalks and fry for 4 to 5 minutes, until softened, stirring occasionally.

4. Meanwhile, place the beef into a mixing bowl, add the sweet smoked paprika, chilli powder (add a little less if you can’t handle the heat!) and a good pinch of sea salt and black pepper and mix together well. Using wet hands, roll the mixture into 6 little balls.

5. Add the tomatoes to the saucepan along with ½ a tin’s worth of water, breaking the tomatoes up with a spoon as you go. Bring to the boil then drain and add the black beans.

6. Preheat the grill to high. Prick the chillies and place on a baking

tray under the hot grill for 10 minutes, or until blackened, turning often.

7. Meanwhile, heat ½ a tablespoon of oil in a frying pan over a medium heat, add the meatballs and cumin seeds, then fry for 4 minutes, or until browned all over, stirring often.

8. Add the meatballs to the tomato sauce and cook for 6 to 8 minutes, or until the sauce is thick and the meatballs are cooked through, stirring occasionally.

9. Fold the chopped coriander leaves through the rice, then divide between your plates. Top each with the meatballs and beans, 1 blackened chilli, 1 tablespoon of yoghurt, and 1 wedge of lime for squeezing over.

JamieO

Serves 2 • 160 g brown basmati rice • 2 spring onions • 1 red pepper • 3 sprigs of fresh coriander • 200 g lean minced beef • ½ teaspoon sweet smoked paprika • ¼ teaspoon chilli powder

• 1 x 400 g tin of plum tomatoes • 1 x 400 g tins of black beans • 2 fresh green chillies • ½ teaspoon cumin seeds • 2 tablespoons natural yoghurt • 1 lime