Beef and Bean Chilli
Stretches half a kilo of mince across four generous serves.
Serves 4 45 min 36g protein
BeefLegumesMexicanBudgetFreezer friendlySpicy
Plan it this weekIngredients
- Beef mince500 g
- Tinned red kidney beans800 g
- Tinned chopped tomatoes800 g
- Brown onion200 g
- Capsicum200 g
- Garlic15 g
- Long grain rice300 g
- Ground cumin4 g
- Smoked paprika4 g
- Olive oil20 ml
Method
- Cook the diced onion and capsicum in the oil over medium heat for 6 minutes until softened.
- Add the garlic, cumin and paprika and stir for 1 minute until fragrant.
- Add the mince and brown well, then stir in the tinned tomatoes and the drained beans.
- Simmer uncovered for 25 minutes until thick, adding a little water if it catches. Season to taste.
- Cook the rice and serve the chilli spooned over the top.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Lentil and Bean Chilli
- 800 g Tinned brown lentils instead of Beef mince
Skip browning the mince; add the drained lentils with the tomatoes and beans and simmer for 15–20 minutes, since nothing needs to break down.
Vegan
Lentil and Bean Chilli
- 800 g Tinned brown lentils instead of Beef mince
Skip browning the mince; add the drained lentils with the tomatoes and beans and simmer for 15–20 minutes, since nothing needs to break down.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Beef mince · 500 g
- Tinned red kidney beans · 800 g
- Tinned chopped tomatoes · 800 g
- Brown onion · 200 g
- Capsicum · 200 g
- Garlic · 15 g
- Long grain rice · 300 g
- Ground cumin · 4 g
- Smoked paprika · 4 g
- Olive oil · 20 ml