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Toki Birch

Hearty Beef and Veg Chilli

The classic batch meal for a good reason. Double or triple it, portion it, and future you eats for weeks. Serve with rice, jacket potato, pasta, or gluten-free corn tortilla chips or wraps.
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Prep Time 10 minutes
Cook Time 45 minutes
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • - 1 tbs olive oil extra virgin
  • - 1 onion chopped
  • - 1-2 garlic bulb minced
  • - 1 green pepper chopped
  • - 2 carrots chopped
  • - 450g beef mince
  • - 1/2 bottle passata
  • - 1 tbsp tomato puree optional
  • - 1 tsp chilli powder or to taste, also optional
  • - 1 tsp smoked paprika
  • - 1/4 tsp cayenne pepper
  • - 1/2 tsp ground cumin
  • - Salt and pepper to taste
  • - Mixed herbs good pinch
  • - Fresh coriander chopped, optional

Method
 

  1. Heat the olive oil in a large pot over a medium heat.
  2. Add the onion, carrots and garlic, and cook until they begin to soften.
  3. Add the beef mince and stir until browned.
  4. Add the passata, tomato puree, pepper and all the spices.
  5. Stir, cover, and simmer for 30 minutes.
  6. Scatter with coriander and serve, or cool completely and portion for the fridge or freezer.

Notes

Why this works well on low energy days
  • High protein
  • Freezer friendly
  • Family friendly
  • One pan
  • Easy to double or triple
  • Reheats well for lunch the next day
Easy swaps
  • Use a mix of beef, lamb and/or pork like I do.
  • Add kidney beans if your digestion tolerates them.
  •  Add grated courgette for extra vegetables. I like to empty a bag of frozen veggies into mine.
  • Serve with rice, jacket potatoes, pasta, salad, tortilla wraps or chips.
  • Freeze in individual portions so you can grab one lunch at a time, although I just empty my triple batch into 3 glass containers and call it good.