I do love a good bowl of chilli, especially now that the days are colder and the evenings are getting darker. It’s nice to cosy up with a warm bowl of nutritious, delicious food before settling down for the night.
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Beef is something we eat only occasionally in our house. Whenever we do have it, I like to make sure that I use organic/grass fed beef. Buying a higher quality meat is more expensive so when we do buy it I always try to make the meal stretch to feed us for at least two days. Lentils, beans and extra veggies do a great job at making our meals go further.
This chilli is quick and easy to make. It’s flavour packed and tastes even better the following day. Feel free to up the chilli powder and cayenne pepper if you like it hot. Add some organic soured cream, or natural full fat yoghurt and cheese to cool it down for the kiddos. We serve ours with wholegrain rice or a baked sweet potato.
Finding clean tinned tomatoes is difficult. I get lots of people asking where you can buy them from, so here is the brand I like to use. Mr Organic Chopped Tomatoes, Ingredients: Sun Ripened Chopped Tomatoes and Tomato Juice. And just when you think it doesn’t get better than that, they also use BPA free lined tins too. I purchase these on Ocado and they cost £1.29 per tin but are often on offer so I like to stock up when they are half price. You can also purchase these in bulk from Amazon here.
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Clean Eating Organic Beef Chilli
- Yield: 6+ Servings
Feel free to up the chilli powder and cayenne pepper if you like it hot! Add some organic soured cream, or natural full fat yoghurt and cheese to cool it down for the kiddos.
- 1 teaspoon Oil of choice I used coconut oil
- 1 Onion diced
- 500 grams Organic Beef
- 2 Garlic Cloves finely grated/minced
- 1 Tablespoon Tomato Puree
- 3 Tablespoons Ground Cumin
- 2 teaspoons Dried Oregano
- 2 teaspoons Garlic Powder/Granuals
- 2 teaspoons Onion Powder/Granuals
- 1/4 teaspoon Mild Chilli Powder or more to taste
- 1/8 teaspoon Cayenne Pepper or more to taste
- 1/2 teaspoon Fine Sea Salt
- 2 tins Chopped Tomatoes
- 200 ml Water
- 150 grams Sweetcorn I used frozen, thawed.
- 1 tin Kidney Beans drained and rinsed
- Heat the oil in a large saucepan over a medium heat. Add the diced onion and gently soften for 3-5 minutes.
- Add the beef and turn the heat to high. Cook through.
- Drain liquid if necessary and then add the garlic, tomato puree and herbs, spices and salt, stir for about 30 seconds.
- Pour in the chopped tomatoes and water and bring to the boil.
- Once bubbling, reduce the heat and gently simmer for 20 minutes.
- After 20 minutes, add the sweetcorn and drained kidney beans and simmer for a further 5 minutes.
- Once the beans are heated through, serve and enjoy.