Refuel Chilli
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!
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!
Cooking Time
25 minutes
Prep Time15 minutes
Servings4
- 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
- Melt the Flora Buttery in a large pan.
- Cook the onions, pepper and courgette for about 3 minutes until they start to soften.
- Add the mince and cook for about 5 minutes to brown the beef.
- Meanwhile boil the kettle ready to put the rice on to cook.
- Add the chilli powder, paprika, cumin, tomato puree, garlic, herbs and black pepper and cook for about 2 minutes until fragrant.
- Add the chopped tomatoes, kidney beans, crumbled stock cube and hot water and simmer for about 15 minutes, stirring occasionally.
- Meanwhile cook your rice – allow a generous portion if you have been training hard.
- One minute before the end of the cooking time, melt the chocolate through the chilli to provide a lovely rich flavour.
- Serve with the cooked rice and a spoonful of yogurt.
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