www.unclebens.co.uk - mexican-chilli-bowl


	Recipes

	Salsa Baked Potatoes With Uncle Ben’s ® Chilli
	Mexican Chilli Bowl with Crispy Jacket Wedges and Pepper Dippers
	Roasted Peppers with Chilli Filling
	Spicy sausage chilli with long grain & wild rice
	Chunky Chilli with Nachos
	Spicy Sausage Hotpot
	Mixed Bean Chilli
	‘Red Hot’ Chilli Peppers
	Hot Chilli Beef with Nachos
	Spicy Chilli Meat Balls
	Sizzling Beef Chilli

Mexican Chilli Bowl with Crispy Jacket Wedges and Pepper Dippers
Make a tasty treat for Bonfire Night (and beyond!) with this easy solution for a fun family supper.
Serves 4 580 Cals per serving 19.46g fat per serving 1 x 500g jar Uncle Ben’s ® Mild or Medium Chilli con Carne 1 tbsp olive oil 4 large baking potatoes, each cut into 8 wedges 500g extra lean minced beef 100g low fat soft cheese with garlic & herbs 100g low fat natural yogurt 2 tbsp chopped fresh chives 1 red and 1 yellow pepper, deseeded and cut into pieces
1. Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Put the potato wedges into a roasting pan, add the olive oil and season with salt and pepper. Toss to coat, then roast for 40 minutes, turning after 20 minutes. 2. Whilst the potatoes are cooking, heat a large frying pan and add the minced beef, a handful at a time, cooking it until seared and browned. Tip in the jar of Uncle Ben’s ® Chilli con Carne, stir well, then reduce the heat and simmer for 20-25 minutes. 3. Meanwhile, make the dip by mixing together the soft cheese, yogurt and chives. 4. Serve the chilli in bowls with the jacket potato wedges, accompanied by the dip and pepper pieces.

Mexican Chilli Bowl with Crispy Jacket Wedges and Pepper Dippers