Beef and Bean Chilli Bowl with Chipotle Yogurt

• olive oil↗1 ст. л. st. l.
• large onion↗1

  sliced

• packet of lean beef mince250 г g
• chipotle paste↗1 ст. л. st. l.

  plus a little extra for serving

• cajun spice1 ст. л. st. l.

  for mixing

• 2 cans (400 g each) bean mix

  drained, liquid discarded

• canned chopped tomatoes400 г g
• low‑sodium beef stock cube↗1
• 2 bars (70 % cocoa) dark chocolate↗
• small pack of cilantro

  finely chopped

• brown rice (cooked)↗

  cooked, plus low‑fat Greek yogurt for serving

Step-by-step instructions

1. 1

   Heat the oil in a large pan, sauté the sliced onion over medium heat until soft. Add the beef mince, a pinch of black pepper and salt, breaking it up with a wooden spoon, and fry until the meat browns. Stir in the chipotle paste and Cajun seasoning, mix well and cook for another minute.

2. 2

   Add the beans and chopped tomatoes, then crumble in the bouillon cube. Pour in water, bring to a boil, reduce heat and simmer for 20‑30 minutes until the sauce thickens. Stir in the dark chocolate until melted, then add most of the cilantro leaves.

3. 3

   Divide the chili among bowls, place them on a bed of ready‑cooked brown rice, sprinkle with the remaining cilantro, add a spoonful of low‑fat Greek yogurt and a drizzle of chipotle paste on top.