I love a good chilli but I also love packing meals with lots of different vegetables and stacking it with great nutritional values. This recipe serves 6 so could easily be doubled for some freezer meal prep too!
Beef and veg loaded Chilli
Serves 6
1 tablespoon olive oil
1 medium white onion - finely diced
2 carrots - finely diced
2 sticks of celery - finely diced
1 courgette - finely diced
1 red pepper - finely diced
500g ground beef
2 1/2 tbsp chili powder
2 tbsp ground cumin
3 tbsp tomato paste
3 crushed cloves of garlic
1 1/2 tsp salt
1/2 tsp ground black pepper
400ml good quality beef stock
2 x 500g packs passata
1 x 400g can red kidney beans, drained and rinsed
Add the olive oil to a large non-stick pan (ideally with a lid) and place it over medium heat . Add the all the chopped veg and cook for 5 minutes, stirring occasionally until the veg starts to soften.
Add the ground beef to the pan. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Add the chili powder, cumin, tomato paste, garlic and season with the salt, pepper. Stir until well combined.
Add the beef stock, passata, drained beans, and tomato sauce. Stir well.
Bring the liquid to a low boil. Then, reduce the heat to low and then to gently simmer the chili, covered for 45-60 minutes, stirring occasionally until thickened. Remove the lid and simmer for another 10-15 mins until the sauce has thickened enough.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.