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recipe image Refuel Chilli

Refuel Chilli

Refuel Chilli

No need to spend hours slaving over a hot stove, as this chilli is ready in just 40 minutes. It has a secret ingredient which really brings it to life!

No need to spend hours slaving over a hot stove as this chilli is ready in just 40 minutes, perfect for after that long training run. It has a secret ingredient which really brings it to life!

  • Prep time15 minutes
  • Ready In40 minutes
  • Servings4 portions
  • DifficultyEasy

Ingredients

  • 20 g Flora Buttery
  • 1 onion, chopped
  • 1 pepper, chopped
  • 1 courgette, chopped
  • 500 g lean minced beef (5% fat)
  • 2 tbsp mild chilli powder
  • 1 1/2 tsp smoked paprika
  • 1 1/2 ground cumin
  • 2 tbsp tomato puree
  • 2 clove garlic, crushed
  • 2 tsp dried mixed herbs
  • black pepper
  • 1 tin chopped tomatoes
  • 1 tin red kidney beans, drained
  • 1 vegetable stock cube
  • 400 ml hot water
  • 40 g plain chocolate
To serve
  • 4 tbsp low fat natural yogurt

Nutritional Guidelines
(per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Melt the Flora Buttery in a large pan.
      2. Cook the onions, pepper and courgette for about 3 minutes until they start to soften.
      3. Add the mince and cook for about 5 minutes to brown the beef.
      4. Meanwhile boil the kettle ready to put the rice on to cook.
      5. Add the chilli powder, paprika, cumin, tomato puree, garlic, herbs and black pepper and cook for about 2 minutes until fragrant.
      6. Add the chopped tomatoes, kidney beans, crumbled stock cube and hot water and simmer for about 15 minutes, stirring occasionally.
      7. Meanwhile cook your rice – allow a generous portion if you have been training hard.
      8. One minute before the end of the cooking time, melt the chocolate through the chilli to provide a lovely rich flavour.
      9. Serve with the cooked rice and a spoonful of yogurt.

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