This hearty, oven-baked chilli con carne is a flavour explosion that's both comforting and packed with goodness. The beef mince provides a protein punch, while the courgette and kidney beans add fibre and vitamins. Cumin and paprika bring warmth, and a touch of chilli powder adds a delightful kick. A perfect one-pot wonder for a satisfying dinner.
to serve
Preheat your oven to 180°C (fan) / 160°C (conventional).
Finely chop the onion, carrot, and courgette. Mince the garlic.
Heat a splash of olive oil in a large ovenproof pot or deep roasting dish over a medium-high heat. Add the beef mince and brown in batches, removing each batch once browned.
Add the chopped onion, minced garlic, carrot, and courgette to the pot. Sauté until softened, stirring occasionally.
Return the browned beef mince to the pot. Add the kidney beans, chopped tomatoes, cumin, paprika, chilli powder, salt, and black pepper. Stir well to combine.
Pour in 200ml of water or stock. Bring the mixture to a simmer on the hob.
Cover the pot with a lid or foil and bake in the preheated oven for 60 minutes. Stir halfway through if possible and add more water or stock if needed.
Once baked, the mince should be tender, vegetables soft, and sauce thickened. Taste and adjust seasoning as needed. Serve hot, with rice.
For a richer flavour, use beef stock instead of water. You can also add a bay leaf while baking and remove it before serving.