Beef & Bean Chilli Bowl with Chipotle Yoghurt
This is a healthier version of a family favourite, Chilli con carne. If you use less mince and more beans and serve with brown rice it is a little healthier. However if I buy mince and it’s a 400g pack, I usually use it all and just one can of beans. Chipotle is a smokey chilli flavour and you can enrich it with a little dark chocolate. Enjoy!
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 250 g pack extra-lean minced beef
- 1 tbsp chipotle paste plus a little extra to serve
- 1 tbsp Cajun seasoning mix
- 2 x 400g cans mixed bean salad drained
- 400 g can chopped tomatoes
- 1 tbsp tomato puree
- 1 beef stock cube
- 2 squares 70% cocoa dark chocolate optional
- small pack coriander chopped
- cooked brown rice and low-fat Greek yogurt to serve
Instructions
- Heat the oil in a frying pan and cook the onion on a medium heat until softened. Add the beef with some black pepper and a little salt, breaking up any lumps with a wooden spoon, and cook until browned. Add the chipotle and Cajun seasoning. Give it a good stir and cook for 1 min more to release the flavours.
- Tip in the beans, tomatoes and tomato puree, then crumble over the stock cube. Add a can of water and simmer for about 30-40 mins, until thickened. Add the chocolate, and stir until melted, then add most of the coriander.
- Serve the chilli in bowls on top of the rice sprinkled with the rest of the coriander, with a dollop of low-fat yogurt, and an extra drizzle of chipotle paste on top.
- It will keep in the fridge for up to 2 days and freezes well.