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Mexican Chilli Bowl


5% lean beef  

Garlic x 2 cloves

Tinned tomatoes

1 onion grated or 2 spring onions

Tomato paste

Kidney beans – 1 Tin


Chilli Powder

Ground Cumin



Chicken Stock

Worcester Sauce

½ tsp of stevia or 1 square dark chocolate.

(Vegan option add 1 red pepper & 2 carrots Chopped)

1tbsp corn flour if needed to thicken.

1 shot of whiskey (optional)



Tortilla Chips or rice


Sour Cream / Oat Fraiche

Grated Cheese – (Violife Cheddar)





  1. In a large saucepan add 1tbsp oil to a med heat.
  2. Add onion or spring onion, 2 crushed garlic cloves and 1 tbsp oregano
  3. Keep stirring until the onion is very soft and after about 5 mins add Chilli (diced fine) 1 tsp chilli powder, 1 tsp paprika and 1 tsp ground cumin stir for about 1 min. (Add the carrots if using)
  4. Add 2 heaped tbsp of tomato paste, continue to stir for 1min.
  5. Pop the heat up and add the beef, stir and break it down for around 4-5 mins.
  6. Throw in the can of tomatoes. Break it down with a spoon. (add the red pepper)
  7. Now add the drained kidney beans and stir. (black beans too)
  8. Approx. 230ml of Chicken Stock, I used a stock pot, you can just fill up the tomato can if you don’t have a stock cube and chuck it in.
  9. Bring to the boil then reduce to a low simmer.
  10. After about 30 mins, add some seasoning, a few dashes of Worcester sauce, salt and the chocolate / whiskey if you wish. Stir and then simmer another 10 mins
  11. Prep your Toppings.
  12. Grate the cheese about 15-20g per person.
  13. Mash the avocado ½ pp, adding a sprinkle of salt, 1 fresh lime squeezed & 1tbsp chopped fresh coriander.
  14. Promise this is worth it, add some pepper to the chilli, ensure you scrape the sides of the pot.
  15. Serve in a large bowl with a side of Tortilla chips and topped with cheese, guac and sour cream.. Deliciousness.

Storage: will keep in an airtight container and freeze.

Note: you can add the chilli to a baked potato instead of tortillas, or a bed of rice. This also tastes even better the next day for lunch.

Cals (rough estimate using brown rice): 440
C: 36 F:14 P:35.