Beef Chilli with Spinach & Celery

Beef Chilli with Spinach & Celery

As I have mentioned before, the capsicum season is well and truly over here in Hawke’s Bay with most capsicums available now being imported and very expensive, so I either avoid recipes which use them or look for alternative in-season vegetables.

For this chilli I replace capsicum with celery, then added spinach at the end to make a fabulous one dish winter meal that is packed with vegetables and flavour.

Beef Chilli with Spinach & Celery

Adjust the quantity of chilli powder to suit your taste – it can even be omitted, if you wish.

Serves 4

1 onion, chopped
3 sticks celery, sliced
vegetable oil
2 cloves garlic, finely chopped
1 tbsp ground cumin
1 tsp dried oregano
¼-½ tsp chilli powder or to taste
500g beef mince
400g can crushed tomatoes
2 tbsp tomato paste
sea salt and black pepper
1 bunch spinach, leaves shredded
400g can red kidney beans, rinsed and drained
yoghurt, to serve
grated hard cheese, to serve
smoked paprika, to serve

1              Place onion, celery and a splash of oil in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften. Add garlic, cumin,
oregano and chilli and cook, stirring, for 30 seconds or until fragrant.

2              Add mince and cook, stirring to break up, for 5 minutes to brown. Add tomatoes and tomato paste, half fill can with water and swirl to rinse out. Add to pan, bring to simmering and simmer,
stirring occasionally, for 15-20 minutes or until mixture reduces and thickens.

3              Add spinach and beans, cover and cook, for 5 minutes or
until spinach wilts. To serve, ladle chilli into bowls, top with a dollop of yogurt, a scattering of cheese and a sprinkle of paprika.

So tell me, do you use or would you consider using seasonal vegetables in chilli rather than the more traditional capsicum?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, celery, spinach, garlic:
Krismaw Gardens – Hastings; Smoked paprika, chilli powder –
Spitfire:
Orcona Chillis ‘n’ Peppers – Hastings; Yoghurt, cheese: Origin Earth – Havelock North; Store Cupboard Ingredients:
vegetable oil, canned tomatoes, tomato paste, red kidney beans, ground cumin, dried oregano, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince recipes you might like to try:

Chilli & Coriander Mince with Pumpkin Wedges

Chilli & Coriander Mince with Pumpkin Wedges

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

 

5 thoughts on “Beef Chilli with Spinach & Celery”

  1. Whenever I make chilli I always make extra because it’s great for lunch the next day. I’ve never had yoghurt and hard cheese with it though! I’m cooking with capsicums today – I might change my mind when I see the price being charged xx
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