Free 12WBT Recipe: Beef and Bean Chilli

New // Caroline Attwood

This super-quick dish is perfect if you’ve got some mince handy! At only 299 calories a pop, it’s a great alternative to heavier Mexican food.


  • Serves 2
  • 15 minutes prep
  • 30 mins cooking
  • 299 calories per serve


  • 1g olive oil spray
  • 1 onion (145g), chopped
  • 1 celery stalk (55g), chopped
  • 1 red capsicum (155g), chopped
  • 150g lean beef mince
  • 1 x 400g cans diced tomato (400g)
  • 1/2 teaspoon chilli powder (1g)
  • 60g canned red kidney beans, drained, rinsed & drained
  • 20g reduced fat cheddar, grated
  • 1 tablespoon extra light sour cream (20g)


  • Spray a large saucepan with oil and heat over medium heat. Add onion, celery, and capsicum. Cook, stirring often, for 4 minutes or until soft. Transfer to a plate. 
  • Add beef mince to pan. Cook, stirring often with a wooden spoon to break up the lumps, for 4 minutes or until browned. 
  • Return vegetables to pan. Stir in tomatoes and chilli, and a little water if the mixture is too thick. Cover and bring to the boil. 
  • Reduce heat to low and simmer, covered, for 20 minutes. Stir in beans and season with freshly ground black pepper
  • Divide chilli between bowls. Top with cheese and sour cream to serve. 

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