Name: Beef & bean chilli bowl with chipotle yogurt
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 large onion chopped; 250g 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; 400g can chopped tomato; 1 low-sodium beef stock cube; 2 squares 70% cocoa dark chocolate; small pack coriander chopped; cooked brown rice and low-fat Greek yogurt, to serve

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Beef & bean chilli bowl with chipotle yogurt

Beef & bean chilli bowl with chipotle yogurt

Lucy Netherton

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Serves 4

Easy

Prep: 5 mins

Cook: 45 mins

A star rating of 4.5 out of 5.13 ratingsRate

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Chilli con carne is padded out with healthy mixed beans flavoured with smoky chilli paste

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Complete the dish

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Chunky tomato & avocado salsa

A star rating of 4 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 large onion

chopped
250g 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
400g can chopped tomato
1 low-sodium beef stock cube
2 squares 70% cocoa dark chocolate
small pack coriander

chopped
cooked brown rice

and low-fat Greek yogurt, to serve

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Nutrition: per serving

kcal372
fat13g
saturates5g
carbs26g
sugars9g
fibre9g
protein28g
salt1.3g

Method

step 1

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.
step 2

Tip in the beans and tomatoes, then crumble over the stock cube. Add a can of water and simmer for about 20-30 mins, until thickened. Add the chocolate, and stir until melted, then add most of the coriander.
step 3

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.

Recipe from Good Food magazine, November 2013

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A star rating of 4.5 out of 5.13 ratings

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