High-protein beef and bean chilli

High-protein beef and bean chilli with chopped tomatoes. A very classic dinner with lots of protein, plenty of mince and kidney beans.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 520 kcal per serving
• Protein: 42 g
• Fat: 22 g
• Carbs: 36 g

Ingredients

• 300g beef mince
• 400g tomatoes
• 250g kidney beans
• 100g sweetcorn
• 1 tbsp olive oil

Method

You’ll need: saucepan · sieve · ladle

1. Heat the olive oil in a large pan and fry the beef mince until crumbly and lightly browned.
2. Pour the tinned tomatoes over the browned meat.
3. Drain the kidney beans and sweetcorn in a sieve and rinse both briefly.
4. Fold the beans and sweetcorn into the meat and tomato mixture.
5. Simmer the chilli over a low heat for just under half an hour, until the meat is tender.

Good to know

Chilli is the go-to meal for real meat lovers. It needs only a little hands-on time and ends up on the table as a properly hearty dish.

Swaps

Beef mince → vegan mince (the spices and thick tomatoes cover its own flavour so well that the swap works easily).

Cooking tips

Always rinse tinned beans and sweetcorn, because the gloopy liquid from the tin often tastes strongly of metal and preservatives.

Storage

The chilli freezes really well. Divide it into portions and thaw it in a warm pan when you need it.

Allergens

Completely gluten-free and lactose-free. Contains none of the main allergens.

Frequently asked questions

Can you freeze beef and bean chilli?

The chilli freezes really well.

Dairy-free recipes