Guest post: healthy eating chilli recipe from bexx at steak and barbells

I was so thrilled when Bexx from Steak and Barbells  volunteered to guest post for me.  In some ways our blogs couldn’t be more different.  Bexx is a super fit gym bunny and I am a wheelchair bound chubster.  Thank heavens for food, a place where we can all come together in a love of good home cooked food.  My diet started yesterday, and my healthy eating repertoire will most definitely include this yummy chilli recipe! 

Chilli Recipe
I love cooking and getting creative in the kitchen, but I don’t always have the time to spend hours doing this. Working full time, blogging and trying to fit in 4-5 workouts per week doesn’t leave me with much time for the kitchen!
I try to prepare food in advance as much as possible, and often cook up big batches of meals that I can store in the fridge or freezer. Chilli features regularly – it’s easy to make and the taste improves with age! The following recipe will make between 4-6 servings (depending on how hungry you are!) – just double the quantities if you want to make more.
·         500g steak mince,
·         One large onion,
·         One pepper,
·         One clove of garlic (peeled and minced),
·         One teaspoon of dried chilli flakes,
·         One teaspoon of dried cumin,
·         One teaspoon of dried coriander,
·         ½ pint of beef stock,
·         A tin of chopped tomatoes,
·         A tin of red kidney beans.
1.      1.   Chop the vegetables. If you want to simplify the recipe even more, you can buy the vegetables ready chopped/sliced and skip this step.
2.      Heat a tablespoon of oil in a pan and add the onions and the mince. Cook until the mince has browned.
3.      Add the peppers, garlic, spices, beef stock and tomatoes and give it a good stir.
4.      Pop a lid on the pan, and leave it cooking on a low heat for around 45 minutes. Apart from stirring occasionally, you don’t have to do anything else, so take the opportunity to have a sit down and relax!
5.      Add the kidney beans, replace the lid, and cook for a further 10 minutes.
That’s it! Simple, hey? You can enjoy the chilli on its own, with rice or (my personal favourite) with a baked sweet potato and some soured cream.

Once the leftovers have cooled, simply divide it into servings and freeze. It can be microwaved from frozen, or defrosted and reheated in a pan. I always make sure I have a few servings in the freezer for those days when I’ve been left with little time or energy to cook. Easy, tasty and healthy… I think this could be the perfect meal!

Do you like your chilli hot?  Do you try to make your meals healthy?  Do you believe in healthy eating as a lifestyle as opposed to crash diets?  Please do comment below – I always love to hear what you guys have to say.

One thought on “Guest post: healthy eating chilli recipe from bexx at steak and barbells

  1. Great recipe, I would love to try it! I like to eat chilli hot especially in my healthy meals – gives it a tad more flavour/spice.

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