Carola Becker

Carola Becker



One of the favourites in our house is a Chilli – warming, comforting, a hug in a bowl! Here’s my healthy take on it: use high-quality mince, add in fresh vegetables, and use lentils to add plant protein plus fibre whilst reducing saturated fat! Win-win-win!

This recipe makes about 6-8 portions, perfect for batch cooking! Freeze any remaining portions to have a quick dinner on a hectic day!


  • One tbsp rapeseed oil
  • 3 cloves garlic, minced
  • 1 large onion, finely chopped
  • 500g lean high-quality beef mince, organic if possible
  • 1 tin of green or brown lentils
  • 2 tins chopped tomatoes
  • 2 tins kidney beans
  • 1 red pepper, chopped
  • 1 tbsp tomato puree
  • Salt and pepper to taste
  • Chilli powder to taste

Heat the oil in a big sauce pan, add the onion, mince and garlic; brown everything evenly and stir frequently until the meat is cooked through.

Add the tomatoes, lentils, tomato puree, peppers and beans, and let simmer for 30-45 min. If it gets too dry, add a bit more water and tomato puree.

Serve with whole grain basmati rice and a green salad. Enjoy!

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