Beef & bean chilli bowl with chipotle yogurt
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Beef & bean chilli bowl with chipotle yogurt

By Lucy Netherton

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

  • Prep:5 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 372
  • fat 13g
  • saturates 5g
  • carbs 26g
  • sugars 9g
  • fibre 9g
  • protein 28g
  • salt 1.3g

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 tomatoes
  • 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

Method

  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.

  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.

  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.

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