Name: Beef and Bean Chilli - Precision Biotics
Yield: 8 people
Ingredients: 3 red onions; 750g of 5% fat beef mince,; 6 cloves of garlic; 2x 400g of canned black beans; 2x 400g of canned red kidney beans; 500g chopped fresh tomatoes; 2 tbsp paprika & smoked paprika,; Olive oil,; 1/2 tsp ground cumin; 1 tsp chili powder / cayenne pepper,; 50ml beef stcok; Worcestershire sauce

Katy Sorensen

Writer and expert1 year ago

Craving a hearty, flavourful meal that's perfect for any occasion? Look no further than our Beef and Bean Chilli recipe! This classic dish combines beef mince with a medley of beans, simmered in a rich, spiced tomato sauce. Whether you're warming up on a chilly evening, or simply looking for a comforting family dinner, this chilli is sure to satisfy. Easy to prepare and even better the next day, it’s a versatile and delicious option that will quickly become a staple in your recipe repertoire. Get ready to enjoy a bowl of warmth and flavour that's as nourishing as it is tasty! It’s a great one to portion up and freeze in batches for a quick home-made ready meal!

Number of plants: 9 plants (including spices)

Servings: 8

Ingredients

3 red onions
750g of 5% fat beef mince, (you could use turkey mince if preferred, or a veggie alternative. I like beef for the depth of flavour!)
6 cloves of garlic
2x 400g of canned black beans
2x 400g of canned red kidney beans
500g chopped fresh tomatoes
2 tbsp paprika & smoked paprika, (more to taste, if you like a really smoky flavour)
Olive oil, to fry
1/2 tsp ground cumin
1 tsp chili powder / cayenne pepper, sprinkle, as you dare!
50ml beef stcok
Worcestershire sauce

Instructions

1.

Heat oil in large saucepan.

2.

Dice onions. Fry until soft and brown.

3.

Add garlic, crushed.

4.

Add herbs and spices. Fry for another couple of minutes.

5.

Add mince, fry until brown.

6.

Add beans – liquid and all, into the pan.

7.

Make stock with boiling water – as little water as you can. You’re getting plenty of liquid from the beans. Use the stock to rinse out the bean cans, to get all the bean sludge at the bottom of the can. Sounds gross, but it’s full of starch and earthy, beany flavour, which will help thicken the chilli and add extra flavour.

8.

Add stock, tomatoes, and Worcestershire sauce.

9.

Stir and simmer for 15-20 minutes until hot through and thickened.

Delicious beef and bean chili in a bowl, garnished with jalapenos.

10.

Serve with rice (brown or wild for extra planty points), sour cream (I actually use cream cheese!) and jalapenos, if you like it spicy! Sprinkle with fresh parsley and/or coriander if you have some!

Katy Sorensen

Writer and expert

Katy Sorensen is a Registered Dietitian and Head of In-Market Human Research at Novonesis, with a Masters of Nutrition from Leeds Beckett University. Over the last 12 years, Katy has worked in various roles in clinical practice, medical and scientific affairs and clinical research within the medical nutrition and biohealth industries. Katy has published numerous research articles in the field of malnutrition, cow’s milk protein allergy, synbiotics and probiotics. She has a particular interest in real-world research methodologies.