Chili for days? Oh yes! This classic beef chili recipe, with a dark chocolate twist, will give you chili for days. Perfect for meal prep or to feed a large family. If the 7 portions from the recipe are not enough, you can easily double the recipe. Store in an airtight container in the fridge for up to 5 days or freeze for later.
Ingredients
or1 can red kidney beans (400g),
or1 can of pinto beans (400g)
or3 tbsps of tomato puree
or20 grams of dark chocolate
or3 tbsps of chilli powder
or2 tsps of garlic powder
or1/2 teaspoon of paprika
or1 large can of diced tomatoes (400 g)
or595 grams of quorn, mince
Preparation
1.
Heat a large saucepan over a medium/high heat then add the minced beef, onion and minced garlic. Sauté for 7-10 minutes or until beef is fully browned. 2.
Drain and rinse the kidney and pinto beans, and add to the pan with the passata, chopped tomatoes and tomato puree and stir to combine.3.
Add the spices and the beef stock and stir to combine. 4.
Bring the chili to a boil, then reduce heat to low and simmer for 10-15 minutes to thicken. 5 minutes before the end of cooking, break up and add in the dark chocolate and stir to melt in. 5.
Serve with your choice of sides and toppings. Examples include rice, baked potato, grated cheese and spring onions. Note: sides and toppings are not included in nutritional information. 
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