Adjust the heat to taste. It's from a Lesley Waters (UK TV-Chef) cookbook. Some of the meat you'd normally find in this kind of dish has been replaced with lentils to make it healthier.
For the Chili
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1⁄2 lb ground beef, extra lean
- 2 red chilies, deseeded and chopped finely
- 1 teaspoon ground cumin
- 1 tablespoon red pepper tapenade
- 1 (14 1/2 ounce) can chopped tomatoes
- 1⁄2 pint vegetable stock
- 3 1⁄2 ounces puy lentils
- 1 (14 1/2 ounce) can red kidney beans, drained
- 1⁄2 ounce plain dark chocolate, roughly chopped
- salt, to taste
- pepper, to taste
For the Mash Topping
- 2 lbs potatoes, peeled and cubed
- 3 tablespoons 1% low-fat milk
- 1 teaspoon turmeric
- 2 tablespoons cilantro, chopped
- Fry the onion and garlic for about five minutes in a little olive oil over medium heat.
- Increase the heat and add the ground beef, stirring continuously until browned, about 5 minutes.
- Add the chilies and cumin and continue to fry for one minute.
- Mix in the chopped tomatoes, tapenade, stock, lentils and beans and bring to the boil, reduce heat and simmer for about 30 minutes.
- Stir in the chocolate and season with salt and pepper, if you feel it needs more heat you can add some chili powder or hot sauce.
- While the chili is simmering, cook your potatoes until tender.
- Mash with the milk, turmeric and cilantro. Season to taste.
- Place the chili into an ovenproof dish and top with the mash, without smoothing it down too much.
- Place under a preheated grill for 5-10 minutes until the top is golden brown and crisp.