Hearty bean chilli (with optional minced beef)

This has been a great go-to dinner for us recently. It's a filling, protein-rich chilli with lots of flavour and perfect for batch cooking to freeze and reheat. Whether you make it with or without minced beef, it’s a delicious and nourishing meal.

Ingredients (Serves 4-6)

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 red pepper, chopped

• 1 yellow pepper, chopped

• 1 carrot, grated

• 1 celery stick, finely chopped - optional

• 500g minced beef (optional)

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp ground coriander

• ½ tsp cinnamon (optional, for warmth)

• 1 tsp mild or hot chilli powder (adjust to taste)

• 1 tbsp tomato purée

• 1 x 400g tin chopped tomatoes

• 1 x 400g tin kidney beans, drained and rinsed

• 1 x 400g tin black beans or chickpeas, drained and rinsed

• 250ml vegetable or beef stock

• Salt & black pepper, to taste

• Juice of ½ lime

• Fresh coriander, to garnish

  
  

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and cook for 3-4 minutes until soft. Stir in the garlic, peppers, carrot, and celery (if using) and cook for another 2-3 minutes.

   
   

2. Add the minced beef (if using) and break it up with a spoon. Cook until browned all over. If making a vegetarian version, skip this step.

   
   

3. Stir in the cumin, smoked paprika, coriander, cinnamon, and chilli powder. Cook for 1 minute until fragrant, then add the tomato purée and mix well.

   
   

4. Pour in the chopped tomatoes, beans, and stock. Season with salt and black pepper. Bring to a boil, then reduce heat and let it simmer for 25-30 minutes, stirring occasionally.

   
   

5. Stir in the lime juice and adjust seasoning if needed.

   
   

6. Ladle into bowls, garnish with fresh coriander, and serve with rice, tortilla chips, or a baked potato.

   
   

Toppings & Sides:

• Sliced avocado

• Grated cheese

• Greek yoghurt or sour cream

• Fresh jalapeños

• Warm tortillas

This chilli keeps well in the fridge for up to 3 days and freezes beautifully. Enjoy!