Chilli cheesy courgette chips

Give your midweek chilli a makeover and serve it with delicious crispy courgette fries topped with parmesan and mozzarella

  • Prep:15 mins
    Cook:50 mins
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 574
  • fat 32g
  • saturates 0g
  • carbs 28g
  • sugars 17g
  • fibre 9g
  • protein 38g
  • salt 1.3g


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red pepper, cut into chunks
  • 2 garlic cloves, crushed
  • 1 tsp paprika
  • 400g beef mince
  • 200ml beef stock
  • 400g can chopped tomatoes
  • 1 tsp golden caster sugar
  • 1 tbsp hot sauce (we used Franks)
  • 400g can kidney beans in chilli sauce
  • 50ml milk
  • 4 large courgettes, cut into chunky chips
  • 100g plain flour
  • oil, for deep frying
  • 50g Parmesan, grated
  • 50g mozzarella, grated
  • chilli, to season


  1. First, make the chilli by heating the oil in a deep frying pan. Cook the onion on a gentle heat for approx 5 mins until softening. Add the red pepper, garlic and paprika and stir for a few mins. Turn the heat up, tip in the mince, and fry until browning all over.

  2. Pour in the beef stock, tomatoes, sugar, hot sauce and season well with salt. Bring to the boil, then reduce the heat to a gentle simmer and cook for 30 mins. Five mins before the chilli is ready, tip in the kidney beans with their sauce, and stir to warm through. Keep over a low heat until ready to serve.

  3. Meanwhile, pour the milk into a large bowl and place the courgette chunks into the milk. Put the flour onto a large plate and season well. Take each courgette chip and roll in the seasoned flour, patting off any excess.

  4. Heat the oil in a wok or large saucepan (until reaching 180C on a thermometer or a piece of bread browns in 10 secs). Fry the courgettes in batches for 5-6 mins until golden. Transfer to kitchen paper and scatter over flakey sea salt.

  5. To serve, cover the courgette chips in chilli with a scattering of parmesan and mozzarella.

Suggested recipes from this collection...