dinner · lunch
Beef & Bean Chili
The big-pot classic: beef for protein, two kinds of beans for fiber, and it only improves as the week goes on.
Macros per serving
Calories
405
Protein
36g
Carbs
34g
Fat
14g
Fiber
11g
Per serving
Ingredients
- Lean beef mince (5%)750g
- Kidney beans, drained1 can (400g)
- Black beans, drained1 can (400g)
- Crushed tomatoes2 cans (800g)
- Onion, diced1 large
- Garlic, minced4 cloves
- Chili powder + cumin + smoked paprika2 tbsp + 1 tbsp + 1 tsp
- Beef stock1 cup (250ml)
Method
- 1
Brown the beef hard in your biggest pot - get real color on it, then push aside and soften the onion.
- 2
Add garlic and all the spices, stir 1 minute until it smells like a taco truck.
- 3
Add tomatoes, beans and stock. Simmer uncovered 40 minutes, stirring now and then.
- 4
Taste, add salt, taste again. Serve over rice or with a spoon. Portion and freeze whatever's left.
Common questions
›Is chili good for meal prep?
It's arguably the perfect meal-prep food: 5 days in the fridge, 3 months in the freezer, and it genuinely tastes better on day two once the spices settle in.
›How can I make chili higher in protein?
This version already leans on lean beef plus beans, which is the trick - beans add protein and fiber. Top with Greek yogurt instead of sour cream for another 5-10g per bowl.
›Can I make this chili in a slow cooker?
Yes - brown the beef and onions first (don't skip it, that's the flavour), then everything into the slow cooker on low for 6-8 hours. Add the beans in the last hour so they hold their shape.
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