Pork & Spinach Chilli with Cheese n Chips

This dish was inspired by a young colleague I was talking to the other day about student food. I was recalling the sort of meals I used to make for my flatmates. Quick, easy and above all else - cheap.

I got home from work and looked at the pack of pork mince I had taken out of the freezer to defrost that morning and my mind went back to something I used to call mince mess (I must put that recipe up soon - it was lovely). I decided to do an even easier version using tinned kidney beans in chilli sauce and lots of hand-cut baked chips on the side. It was so good, I brought the leftovers in for my lunch at work the next day. Delicious!

Ingredients:

1 onion, chopped
2 cloves garlic, chopped
1 tbsp. oil
500g pork mince
200g tinned chopped tomatoes
400g tinned kidney beans in chilli sauce
250 spinach, roughly chopped
2 tsp. chilli flakes (optional)

To garnish:
2 spring onions, chopped
handful fresh coriander, chopped
handful grated cheddar cheese

Gently fry the onion and garlic in the oil for 5-6 minutes until softened. Add the mince and stir in, breaking up as you go until cooked. Add the tomatoes, kidney beans, spinach (and chilli flakes if using) and combine well. Season with a little salt & pepper and cook on a low heat, partly covered, for 15 minutes.

Serve hot with chips and generously sprinkle on the cheese, spring onions and coriander. And there you have it! Easy, and comforting.