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Chunky beef chilli

Chunky beef chilli


Packed with flavour and spice, this deluxe chilli is a great way to pep up any spare roast beef

  • Feeds 6 Feeds 6
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    1776kj 423kcal
  • Fat
    Med 20%
  • Saturates
    Low 27%
  • Sugar
    Low 15%
  • Salt
    Low 23%

% of adult’s reference intake | Carbohydrates per serving : 48g

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Big Bag Option


  • 1 tbsp rapeseed oil
  • 1 red onion, chopped 150g Co-op British carrots, chopped
  • 200g Co-op British parsnips, chopped
  • 2 garlic cloves, crushed
  • 2 tbsp tomato purée
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp smoked paprika
  • 2 mixed colour peppers, chopped 1 red chilli, deseeded, half finely chopped, half thinly sliced
  • 300g leftover roast beef, cut into large chunks
  • 400g can Co-op Honest Value red kidney beans in water, drained and rinsed
  • 750ml beef stock, made with 1 stock pot
  • 400g can Co-op Italian chopped tomatoes
  • 200ml leftover gravy or beef roasting juices
  • 420g rice, to serve
  • 6 tbsp reduced fat crème fraîche, to serve
  • Sprinkling of paprika, to serve
  • Few sprigs coriander, to garnish


  1. Heat the oil in a large saucepan or deep-sided frying pan
  2. Cook the onion, carrot and parsnip for 4-5 mins, until beginning to colour
  3. Stir in the garlic, tomato purée and spices, then add the peppers, chopped chilli and roast beef
  4. Season and cook for 2-3 mins
  5. Add the kidney beans, stock, tomatoes and gravy or roasting juices
  6. Simmer for 40-45 mins, stirring occasionally, until the sauce is thick and the veggies are tender
  7. Meanwhile, cook the rice according to the pack instructions
  8. Serve the chilli with the rice and crème fraîche, with the sliced chilli and paprika sprinkled over, and garnished with the coriander