Ingredients:
1 tablespoon olive oil
1 onions, finely chopped
1 garlic cloves, 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) cans chopped tomatoes
1/2 pint vegetable stock
3 1/2 ounces puy lentils
1 (14 1/2 ounce) cans red kidney beans, drained
1/2 ounce plain dark chocolate, roughly chopped
salt, to taste
pepper, to taste
2 lbs potatoes, peeled and cubed
3 tablespoons 1% low-fat milk
1 teaspoon turmeric
2 tablespoons cilantro, chopped
Directions:
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.
Servings: 4-6
Time preparation: 10 min.
Time total: 55 min.