As winter approaches, we tend to think of more hearty foods, especially when we return from a cold, wet run. Beef Chilli is one of the tastiest meals to enjoy when trying to warm up and recover. It has the added benefit of packing in serious nutrition as well. It takes very little prep time and well worth the wait if you simmer it in a slow cooker while out on that Sunday long run, ready to be devoured on your return.
Prep Time: 10 minutes – Serving Size: 650g – Servings: 6
Cooking Time: 45 minutes
1kg Lean Beef Mince (5%)
400g Chopped Onion
2 Cloves of Garlic
300g Sliced Jalapenos (optional)
4 x 400g Tins Chopped Tomatoes
100g Chopped Bell Peppers
2 x 400g Tins Red Kidney Beans (drained)
1 tsp Smoked Paprika
1 Tbsp Cumin Powder
1 Tbsp Chilli Powder
2 tsp Granulated Sugar
1 Beef Stock Cube
1 Tbsp Olive Oil
Salt & Pepper to taste
Add olive oil, onions, peppers to cooking pot at medium heat for two minutes , then add the beef mince. To this add the smoked paprika, cumin, chilli powder and crushed garlic. Cook for 2 more minutes.
Add the 4 tins of chopped tomatoes, beef stock cube and granulated sugar. Simmer for 25 minutes.
Add the red kidney beans and the jalapenos and continue to simmer for another 15 minutes. Serve and enjoy!
Each 650g serving provides
Kilocalories: 445 kcals
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