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.
Please note that liver is not recommended during pregnancy due to the high amounts of vitamin A.
Ingredients (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 and
- Red rice / wholegrain rice
- Greek yogurt
- Lime wedges
Method:
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.
