Beef and Six Bean Chilli

Serves 4

Extra Easy – 0.5 syns per serving

Green – 0.5 syns per serving (when using quorn mince or lentils instead of beef mince)

Original - 0.5 syns per serving (when leaving out the six bean medley)


500g of extra lean beef mince

1 large onion, finely chopped

2 cloves of garlic, crushed

1 large carrot, finely chopped

1 courgette or zucchini, finely chopped

1 red pepper, finely chopped

1 stick of celery, finely chopped

1 green chilli pepper, finely chopped

15 cherry tomatoes, halved

500ml of passata

300ml of beef stock

1 tin of six bean medley (the one I used contained – chick peas, red and white kidney beans, black eyed peas, romano beans and baby lima beans)

4 tablespoons of tomato paste (2 syns)

1 teaspoon of chilli powder

1 teaspoon of ground cumin

1/2 teaspoon of cayenne pepper

Frylight of Pam Spray

to serve:

0% Greek Yoghurt

Fresh Coriander


Spray a large saucepan over a medium heat with frylight or pam spray.

Add the beef mince, onion, garlic, green chilli, and celery and cook until mince is browned.

Add the tomato paste, chilli powder, cumin and cayenne pepper and stir to evenly coat.

Add the carrot, courgette and red pepper and cook for a further 5 mins, adding a little of the stock if needed to prevent from sticking.

Add the cherry tomatoes, passata and remaining stock, bring to the boil and cover and simmer over a low heat for approx 30 mins until sauce reduces and thickens. You may need to add a little more stock if needed, so keep an eye on it while cooking.

Drain and rinse you six bean medley and add to the chilli, simmer for another 15 mins and serve topped with 0% greek yoghurt and fresh coriander.


  • I made this tonight and it’s a gorgeous chilli.  I never ususally cook it for this long (impatient!) but it definitely benefits from it. It made a huge pan full so lots of leftovers to put in the freezer. Thanks for the great recipe!