• Ingredients:
  • 500g extra lean beef steak mince
  • 2 large onions, chopped
  • 6 garlic cloves, chopped or crushed
  • 1 red pepper, roughly chopped
  • 1 green pepper, roughly chopped
  • 1 400g tin plum tomatoes, chopped
  • 1 400g tin of red kidney beans (no added salt or sugar), rinsed
  • 100g red split lentils OR 1 400g tin of mixed beans (pinto, aduki etc), rinsed
  • 1 heaped tsp chilli powder
  • 1 tbsp paprika
  • 1 tbsp smoked paprika
  • 1 handful of fresh coriander or parsley, chopped
  • 1 – 2 tbsp tomato puree
  • 1 tbsp rapeseed / vegetable oil
  • Splash of reduced salt soy sauce
  • Splash of Worcester sauce
  • Freshly ground black pepper
  • Salsa:
  • 1 small green chilli, finely chopped
  • 1 small red onion, finely chopped
  • Large chunk of cucumber, deseeded and chopped
  • 4-6 medium ripe tomatoes, deseed and chopped
  • 1 handful fresh coriander or parsley, chopped
  • ½ lime – zest & juice (use other half to serve with the chilli)
  • To serve:
  • 50g brown rice per person or a 250g sweet potato per person

A warming spicy dish with smoky notes, great on a cold autumn or winter evening. Serve with brown rice or a baked sweet potato & fresh salsa.


Over a medium heat, heat the oil in a large frying or sauté pan (preferably non-stick and with a lid). Add the onion & peppers, cover with the lid and sauté for about 5 minutes until soft and pale golden. Add the garlic and fry for about 1 minute (don’t leave it too long or it’ll burn).

Add the mince, breaking up with a fork or spatula. Fry until browned. Stir in the chilli powder and both paprikas and fry off the spices for a couple of minutes.

Add all the remaining ingredients, except the fresh herb and stir well. Rinse out the tomato tin with water and add to the pan (about half a tinful).

Bring to the boil and then leave to simmer for 30 mins to 1 hour. Taste, adjust the seasoning and stir in the fresh herbs and a squeeze of lime juice.

Mix the ingredients for the salsa together. Serve the chilli with the salsa, brown rice or a baked sweet potato, more fresh herbs sprinkled over and a wedge of lime to squeeze over.


Divide into portions and freeze for a quick, filling meal in the future.