High-protein beef chilli
High-protein beef chilli with beans and sweetcorn. A spicy Mexican-style dinner with plenty of protein that fits nicely into big meal prep boxes.
At a glance
- Serves 4
- Prep time: 15 min
- Cooking time: 35 min
- Total time: 50 min
- Calories: 420 kcal per serving
- Protein: 38 g
- Fat: 14 g
- Carbs: 30 g
Ingredients
- 500g beef mince
- 1 pepper
- 1 clove of garlic
- 1 tin of kidney beans
- 1 tin of sweetcorn
- 800g chopped tomatoes
- 1 tbsp olive oil
- 1 tsp chilli powder
Method
You’ll need: casserole dish · chopping board · knife · sieve · ladle
- Finely dice the pepper, crush the garlic and rinse the beans and sweetcorn in a sieve.
- Heat the olive oil in a casserole dish and brown the mince over a high heat until crumbly.
- Add the pepper and garlic and fry them briefly.
- Pour in the chopped tomatoes, add the sweetcorn and beans and stir in the chilli powder.
- Simmer the chilli over a medium heat for 30 min until thick and rich.
Good to know
This really thick chilli brings plenty of protein and complex carbs.
Swaps
Beef mince → turkey mince (if you want to cut down on animal fat even more, use lean poultry mince).
Cooking tips
Brown the meat in really small batches. If there's too much beef in the pan, it just stews in its own juices and turns grey.
Storage
Chilli only really comes into its own after a night in the fridge. You can easily keep this big pot for up to four days.
Allergens
Completely gluten-free, lactose-free and nut-free.
Dairy-free recipes
