Beef Chilli

I really love dinner recipes that are easy to cook and that I can make double and freeze the rest. This is one of them,  I hope you enjoy it, let me know how you get on,

Jessica Cooke X

This chilli can also be made in a slow cooker, just add all of the ingredients and cook on low for 6 hours. Alternatively, if you don’t have a slow cooker but have some time, turn the heat down on the chilli and cook slowly for an hour or two, this will make it really tender. This is also a great meal to batch cook and have in the freezer. 

Serves 4


  • 500g beef mince
  • 1 tbsp tomato puree
  • 1 small white onion
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 2 tsp paprika
  • 1 tin kidney beans, drained and rinsed
  • 1 tin chopped tomatoes
  • 2 portobello mushrooms,
  • sliced Dash of red wine vinegar
  • Salt/Pepper 

To serve: yogurt or sour cream, green vegetables. 


-Brown the beef mince in a large saucepan on high heat.

-Peel and finely dice the onion and add to the beef, along with a pinch of salt.

-Once the onions begin to soften, turn the heat down and add the tomato puree, chopped tomatoes, chilli powder, cumin and paprika.

-Simmer for 30 minutes, stirring often. Season with salt and pepper. Add the drained kidney beans and cook for another 5 minutes.

-When you’re ready to serve the chilli. saute the mushrooms in a frying pan with some olive oil until golden brown. Stir into the chilli with a small dash of vinegar

-Serve the chilli in bowls with yogurt or sour cream on top alongside some green vegetables.

About the author 

Jessica Cooke

I love drinking coffee, and my favourite thing in life (apart from my family) is to help women to get fit and break free from unhealthy habits holding them back. (oh, and also I love playing with my two Miniature Schnauzers, Buster and Ozzy)

I’ve now supported over 6,779 women over 14 years in my Thrive Coaching Program get fit and break free from unhealthy habits!

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