Beef & bean chilli bowl with chipotle yogurt

7-a-day recipe for 4 people, takes only 45 mins; recipe has olive oil, onion, minced beef, chipotle paste, cajun seasoning, bean, chopped tomato, beef stock cube, dark chocolate, coriander and rice.

Beef & bean chilli bowl with chipotle yogurt

Beef & bean chilli bowl with chipotle yogurt

Recipe by Chef Soomro Course: 7-a-day


Prep time

5 mins


  • Coriander: small pack coriander, chopped
  • Olive Oil: 1 tbsp olive oil
  • Onion: 1 large onion, chopped
  • Chopped Tomato: 400g can chopped tomato
  • Dark Chocolate: 2 squares 70% cocoa dark chocolate
  • Cajun Seasoning: 1 tbsp Cajun seasoning mix
  • Bean: 2 x 400g cans mixed bean salad, drained
  • Chipotle Paste: 1 tbsp chipotle paste, plus a little extra to serve
  • Rice: cooked brown rice and low-fat Greek yogurt, to serve
  • Minced Beef: 250g pack extra-lean minced beef
  • Beef Stock Cube: 1 low-sodium beef stock cube


  1. Heat the oil in a frying pan and cook the onion on a medium heat until softened. Add the beef with some black pepper and a little salt, breaking up any lumps with a wooden spoon, and cook until browned. Add the chipotle and Cajun seasoning. Give it a good stir and cook for 1 min more.
  2. Tip in the beans and tomatoes, then crumble over the stock cube. Add a can of water and simmer for about 20-30 mins, until thickened. Add the chocolate, and stir until melted, then add most of the coriander.
  3. Serve the chilli in bowls on top of the rice sprinkled with the rest of the coriander, with a dollop of low-fat yogurt, and an extra drizzle of chipotle paste on top.