Chilli Con Carne Recipe | Bulk Meal Prep On A Budget

Supporting your fitness goals shouldn’t mean emptying your wallet. This budget-friendly chilli is both delicious and high in protein to help keep your nutrition on track without breaking the bank.

• Why you'll love this recipe
• Batch cooking
• Variations & add-ins
• Equipment needed
• Recipe
• FAQs

Why You’ll Love This Recipe

This hearty chilli is everything you want from meal prep — tasty, filling and super simple to make in bulk. Whether you're fuelling your gains or just trying to eat well on a budget, it’s a great go to.

It’s highly versatile, with easy swaps to make it veggie. Plus, it’s ideal for the freezer, meaning you’ll always have a nutritious meal ready to go.

Batch Cooking

Save yourself time and money by batch cooking this recipe. Simply scale up the ingredients based on how many servings you need. Then, enjoy a week of stress-free lunches or dinners.

How to Store

Always allow the chilli to cool completely before storing. Transfer to airtight containers and refrigerate for 3-4 days in the fridge, or in the freezer for up to three months.

How to Reheat

Microwave: Quick and easy. Heat in 1-2 minute intervals until piping hot.

Hob: Best for taste and texture. Warm over a medium heat, stirring occasionally.

Slow cooker: Great for big batches. Use the low setting for 1-2 hours, stirring occasionally.

Variations & Add-Ins

Keeping things fresh with some tweaks? Just remember, any changes will affect the macros, so adjust accordingly if needed.

Make it veggie: Swap the beef mince for a meat-free alternative or even lentils, and use vegetable stock instead of beef stock.

Extra toppings

• Sliced jalapenos • Chilli flakes • Sour cream • Queso

Equipment You’ll Need

• Large saucepan • Wooden spoon or rubber spatula

Recipe

Ingredients:

• 2 tbsp cooking oil • 2 large brown onions, chopped • 2 red peppers, chopped • 4 garlic cloves, peeled and minced • 2 heaped tsp hot chilli powder • 2 tsp paprika • 2 tsp ground cumin • 1kg lean minced beef • 2 beef stock cubes • 800g chopped tomatoes • 1 tsp dried marjoram • 2 tsp sugar • 2 tbsp tomato puree • 800g tinned kidney beans, drained

Instructions:

1. Heat the oil in a large saucepan over medium heat. 2. Add the onions and cook until soft. 3. Stir in the garlic, red peppers, chilli powder, paprika and cumin. Cook for a few minutes until fragrant. 4. Add the minced beef and cook until browned. 5. Stir in the chopped tomatoes, stock cubes, marjoram, sugar and tomato puree. Cover and simmer for 30 minutes, checking halfway and adding a splash of water if needed. 6. Add the kidney beans, bring to a boil, then simmer for another 10 minutes.

FAQs

Can I freeze this chilli?

Of course. Once cooled, divide into suitable containers and freeze for up to three months.

How do I defrost it?

Leave it in the fridge overnight or use your microwave’s defrost setting. Always reheat until piping hot throughout.

Can I use turkey mince instead?

Absolutely — just be aware it’ll change the flavour slightly and will likely affect the fat and protein content.

How spicy is this recipe?

It has a bit of a kick thanks to the chilli powder, but you can adjust the spice level up or down to suit your preference.

Can I add rice or other grains?

Yes — serving with brown rice, quinoa or couscous can help add more carbs for energy.

Instructions

1. Heat the oil in a large saucepan.

2. Fry onions until soft.

3. Add the garlic, red peppers, chilli powder, paprika and cumin and fry for a few minutes to release the spice aromas.

4. Add the beef and give it a good stir together and fry for a couple minutes.

5. Add the chopped tomatoes, beef stock, salt, majoram, sugar and puree, put a lid on and simmer for 30 mins, check on it half way through and top up with water if necessary.

6. Add the beans, bring to a boil then simmer for a further 10 minutes!