Two Beef Two Bean Chilli by Home Cooking with Julie Neville

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining protein content.

canned kidney beans

🥗Healthier: canned pinto beans

💰Cheaper: dried beans

Dried beans are more economical and can be cooked to desired texture.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

Heat olive oil in a large pan over fairly high heat.

Add 1 diced white onion and cook for about 6-7 minutes until softened.

Add 400 grams of lean minced beef, breaking it up in the pan to cook evenly.

Cook the beef until browned completely before adding spices.

Add mild chili powder, oregano, cumin, paprika, salt, and black pepper; stir to coat the mixture.

Add 2 tablespoons of tomato puree and stir to mix well.

Add 800 grams of chopped tomatoes and stir to combine.

Add canned kidney beans and canned cannellini beans (drained and rinsed); stir to mix.

Add a little extra water if needed and bring the mixture to a boil.

Simmer the chili for around 20 minutes.

Season the fillet steak with salt and pepper.

Heat olive oil in a separate pan over fairly high heat and brown the fillet steak on all sides.

Add the browned fillet steak into the chili during the last 5-6 minutes of cooking; mix well.

Serve the chili topped with a little sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens