The One-Pot Wonder
Chili is already halfway there. Most good chili recipes are loaded with beans and vegetables anyway. We just lean into it harder.
This is a Sunday-afternoon, fill-the-house-with-smell, eat-it-all-week kind of recipe. Make the full batch. Thank yourself on Wednesday.
The 75% Chili Base
| Ingredient | Amount | Role |
|---|---|---|
| Kidney beans | 1 can | Protein + bulk |
| Black beans | 1 can | Variety + texture |
| Pinto/cannellini beans | 1 can | Extra variety |
| Beef mince | 1 pack | Richness + umami |
Ingredients
The Protein
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can pinto or cannellini beans, drained and rinsed
- 1 pack beef mince (400-500g — standard pack size)
The Vegetables
- 1 large onion, diced
- 2 bell peppers (any color), diced
- 3 cloves garlic, minced
- 1 carrot, grated (disappears into the sauce — stealth nutrition)
- 1 stick celery, finely diced
The Sauce
- 2 cans (400g each) chopped tomatoes
- 2 tbsp tomato paste
- 1 cup vegetable stock (or water with a stock cube)
The Spices
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cayenne (optional — for heat lovers)
- 1 tsp cocoa powder (trust the process)
- Salt and pepper
To Serve
- Rice, cornbread, or tortilla chips
- Sour cream or vegan alternative
- Grated cheese (optional)
- Sliced spring onions
- Fresh cilantro
Instructions
1. Brown the Beef
Heat a splash of oil in a large pot over medium-high heat. Add the beef mince. Break it up and brown it, about 5 minutes.
2. Soften the Veg
Add onion, peppers, celery, and carrot. Cook 5-7 minutes until softened. Add garlic, cook 1 minute more.
3. Spice It Up
Add ALL the spices: chili powder, cumin, paprika, oregano, cayenne, cocoa powder. Stir everything together. Cook for 1 minute until fragrant.
4. Add the Liquids
Pour in both cans of tomatoes, the tomato paste, and the stock. Stir well.
5. Add the Beans
Dump in all three cans of drained beans. Stir.
6. Simmer
Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes minimum. 45 minutes is better. An hour is perfect.
Stir occasionally. Add water if it gets too thick.
7. Taste and Adjust
More salt? Probably yes. More heat? Your call. More cumin? Never a bad idea.
Total time: 55 minutes Difficulty: Beginner Cost: ~£10 for 6 generous servings
Tips
Make it easier
- Skip the fresh veg — frozen mixed peppers and onions work great
- Use a spice packet if you don’t have everything
- Slow cooker version: Brown beef first, then dump everything in. Low for 6-8 hours.
Make it different
- Loaded nachos: Pour over tortilla chips, top with cheese, grill 5 min
- Chili dogs: You know what to do
- Stuffed peppers: Hollow out bell peppers, fill with chili, bake 25 min at 180°C
- Chili cheese fries: Because sometimes you just need it
- Espresso chili: Add a shot or two of espresso with the tomatoes. Same principle as the cocoa — deepens everything without tasting like coffee. Competition chili secret.
Batch Cooking Hero
This recipe makes 6 big portions. Here’s what to do with them:
- Eat 2 tonight (you and your dinner companion)
- Fridge 2 for lunches this week
- Freeze 2 in labelled containers for future you
Frozen chili keeps 3 months. Future you will send a thank-you note.
Six servings. Three cans of beans. One pack of beef. A week of meals sorted. That’s the 75% way.
New to the 75% approach? Read How to Get Started or learn The Math Behind 75%.