I’ve jam-packed this chilli with 6 different vegetables. It’s also budget friendly and perfect for meal prep. What more could you want?⁠

x Jess

Time to cook: 60⁠ mins, Serves: 8-10

Ingredients:

• 2 tbsp extra virgin olive oil⁠
• 1 brown onion, diced⁠
• 2 garlic cloves, minced⁠
• 2 carrot, diced⁠
• 2 celery sticks, diced⁠
• 1 cup mushrooms, diced⁠
• 500g (17.6oz) beef mince⁠
• 1 zucchini, grated⁠
• 1 cup corn kernels⁠
• 1 400g (14.1oz) tin kidney beans, rinsed & drained⁠
• 1 400g (14.1oz) tin black beans, rinsed & drained⁠
• 700g (24.7oz) passata⁠
• 1 cup water or stock⁠
• 3 cups baby spinach⁠

For the spice mix:⁠

• 1 tbsp paprika⁠
• 2 tsp ground cumin⁠
• 2 tsp chilli flakes⁠
• 1 tsp ground coriander⁠
• 1 tsp turmeric⁠
• ½ tsp cinnamon⁠

Method:⁠

Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic, carrot and celery and sauté for 4 minutes or until starting to soften. Add all of the spices and mushrooms along with a generous pinch of salt and pepper and sauté for 2 minutes.⁠

Next add the beef mince to pan and use a wooden spoon to break up the mince into smaller pieces. Brown for 2-3 minutes and then add all of the remaining ingredients except for the⁠ baby spinach. Bring to a boil and then reduce the heat and simmer for a minimum of 30 minutes. If you have the time, allow to simmer on low for up to 1 hour.⁠

Add the baby spinach at the last minute and stir through until wilted. Season the chilli to taste, remove from the heat and serve.⁠

Keep stored in an air-tight container in the fridge for up to 4 days or in the freezer for up to 2 months.⁠

Note: Yes, it makes a very large batch but it freezes beautifully and also lasts in the fridge for up to 4 days.⁠