Chilli Beans


Per 100g (%RI):

Energy – 89 kcal (4%)

Fat – 2.7g (4%)

of which saturates – 0.9g (5%)

Carbohydrate – 4.8g (2%)

of which sugars – 2g (2%)

Fibre – 2.2g (9%)

Protein – 10g (20%)

Salt – 0.09g (2%)


  • 1 tablespoon of rapeseed oil
  • 1 medium onion
  • 500g extra lean beef mince
  • Garlic
  • 1 chilli pepper
  • Half a teaspoon ground cayenne pepper
  • Half a teaspoon paprika
  • 1 240g can of kidney beans
  • 1 400g can of tomatoes
  • 1 teaspoon of oregano


  1. Chop the garlic and onion.
  2. Slice chilli lengthways and remove seeds.
  3. Cook the onions in a little bit of oil until soft.
  4. Add the mince and cook until brown.
  5. Add the garlic and cook for another 2 minutes.
  6. Add cayenne, paprika and chilli and cook for another 5 minutes.
  7. Add kidney beans, tomato and oregano and leave to simmer for 40 minutes on a low heat.

Tip: This dish freezes very well up to 6 months. A good dish to make in bulk and store for days when you are under pressure time-wise. Serve with rice on recovery days (high carb days) or with roasted chunky sweet potato and butternut squash. An alternative to mince here is brown lentils. Boil in advance to soften

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