SW recipe: Chunky Beef Chilli

Free, serves 4


  • 1 large onion, finely chopped
  • 1 small carrot, peeled and diced, and 2 large carrots, peeled and cut into bite-size chunks
  • 4 large garlic cloves, peeled
  • ½ tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 tbsp ground coriander
  • ½ tsp dried chilli flakes (chipotle if possible)
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1 beef stock cube
  • 227g can chopped tomatoes
  • Low-calorie cooking spray
  • 2 red peppers, deseeded and cut into bite-size chunks
  • 2 medium red onions, cut into bite-size chunks
  • 700g lean sirloin steak, visible fat removed, cut into large chunks
  • 400g can or carton of black beans or pinto beans, drained and rinsed
  • Lime juice, to taste
  • 150g fat-free natural Greek yogurt
  • ½ pack fresh coriander, chopped


  1. Put the onion, diced carrot, garlic, spices, herbs, stock cube, chopped tomatoes and 600ml boiling water in a large saucepan over a high heat. Bring to the boil then reduce the heat to low and simmer for 25 minutes. Discard the bay leaves and blitz until smooth using a stick blender or food processor.
  2. Meanwhile, preheat your oven to 220°C/fan 200°C/gas 7.
  3. Put the rest of the carrots in a large roasting tin, spray with low-calorie cooking spray and toss well. Roast for 5 minutes then stir in the peppers, red onions and a little seasoning and cook for another 20 minutes, turning halfway.
  4. Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Fry the beef in batches for about 5 minutes or until just cooked. Keep warm.
  5. Add the steak, roasted vegetables and beans to the tomato sauce and cook for 5 minutes, then season to taste with lime juice, salt and pepper.
  6. Meanwhile, mix the yogurt and coriander with a little water and season lightly. Serve the chunky beef chilli with the coriander yogurt.

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