Beef and Lentil Chilli

love this easy beef chilli recipe, it's cheap, simple and I can pop it on the hob and forget about it! 

This recipe would also be suitable for the slow cooker, I'd recommend browning the mince first and cooking on high for 4 hours or low for 6-7. 

Beef mince fat content - personally I bought a 500g pack of 20% fat. As it's cheaper. I plan on using the additional 250g in a beef and lentil ragu. This percentage mince is typically quite fatty and oily, I've added instructions below on what to do with this. With the lentils it allows me to use a lower amount of mince due to them bulking the meal out, which means my protein stretches further! This saving some pennies! 

Ingredients

250g beef mince

1 red onion

1 red pepper

3 garlic cloves or 1tsp garlic puree

1 tin chopped tomatoes

1 tbsp tomato purée

1 tsp ground cumin

1 tsp smoked paprika

100g red lentils

1 tin kidney beans

1 beef stock cube 

How to do 

Start by heating a saucepan with a little oil on a medium heat and brown the mince. Depending what percentage you use it may get a little oily, never fear! Just drain out the oil as desired! 

Slice the onion and pepper and once the mince is nice and browned chuck in and cook for a few minutes until starting to soften. 

Add the tomato puree, garlic, smoked paprika, cumin and crumble the stock cube and stir together and allow too cook for a couple of minutes until nice and fragrant. 

Chuck in the tinned tomatoes, fill up the empty tin with water and pop that in too along with the lentils. Pop the heat on low and let cook for around 30-40 minutes or until the lentils are soft! If it gets a bit thick, add a dash of water. 

When there is about 10 mins left, drain and add the kidney beans.

Serve with rice, jackets or even tortilla chips, whatever you desire!