This warming, protein-filled recipe is great to serve after an evening workout. It's leaner than regular chili, but still tastes great. You really won't notice there's half the beef.

This recipe will go fantastically with a carb free rice alternative, check out our cauliflower rice recipe .

Ingredients

• 250g lean (5% fat) mince beef
• 400g tin chopped tomatoes
• 650g mixed beans/pulses and kidney beans
• 1x white onion
• 1x green pepper
• 1tbsp tomato puree
• 300ml boiling beef stock
• Generous glug of Worcester sauce
• 3-5tsp chili powder
• 2tsp ground coriander
• 2tsp ground cumin
• 1tsp dried oregano
• 1tsp flaked sea salt
• 1tsp freshly ground black pepper

Method

This lean chili recipe has half the red meat.

1. Brown the mince in a large saucepan or wok on a medium heat, breaking it down with a spatula thoroughly and stirring frequently.
2. When the mince is cooked through, line a colander in a sink with two squares of kitchen towel and empty the mince inside. Bundle the mince by pulling up and over the corners of the kitchen towel to absorb some of the juice. Empty the mince back into the wok on low heat and dispose of the kitchen towel.
3. Dice the onion and pepper and add to the chili.
4. Add chopped tomatoes, all the beans/pulses and the tomato puree.
5. Boil a kettle and add the stock cube into 300ml of boiling water. Add this to the pan and stir in.
6. Add the chili powder depending on tolerance or personal preference. If using mild chili powder, add upwards of 5tsp. If you prefer a mild chili, or using stronger powder I recommend using around 3tbsp.
7. Stir in the cumin, coriander and oregano to the mixture.
8. Season with a pinch of salt and plenty of freshly ground black pepper.
9. Finally, splash the Worcester sauce evenly around the pan and stir in.
10. The longer the chili is cooking for, the better it will taste. I recommend using a slow cooker on a low heat for upwards of 8 hours. If keeping chili in the same saucepan, ensure you keep it lightly simmering, and stir frequently adding more water if required. It is usually ready to eat in around 30-45 minutes.

Let us know in the comments your thoughts on this recipe. Chili recipes can be very personal, let us know in the comments any tips or ingredients you usually add. Remember to follow us on Instagram for more recipe ideas and inspiration.