The BBC Good Food logo
Chilli in pan with herbs and lime wedges

Healthy chilli

Rating: 5 out of 5.59 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use chunks of stewing beef in this healthy chilli con carne for a robust and filling dish. Serve with rice and coriander

  • Freezable
  • Gluten-free
  • Healthy
Nutrition: per serving
NutrientUnit
kcal300
fat13g
saturates3g
carbs21g
sugars10g
fibre6g
protein26g
salt0.9g
Advertisement

Ingredients

Method

  • STEP 1

    Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon and set aside.

  • STEP 2

    Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3).

  • STEP 3

    Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.

Goes well with

Recipe from Good Food magazine, April 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.59 ratings

Sponsored content