Chilli Con Carne Recipe | Bulk Meal Prep On A Budget

Supporting your fitness goals shouldn’t mean emptying your wallet. This budget-friendly chili 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 chili is everything you want from meal prep — tasty, filling, and super simple to make in bulk. Whether you're fueling 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 chili 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.

Stovetop: 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
• Chili 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 chili powder
• 2 tsp. paprika
• 2 tsp. ground cumin
• 2.2 lb lean ground beef
• 2 beef stock cubes
• 5 cups chopped tomatoes
• 1 tsp. dried marjoram
• 2 tsp. sugar
• 2 tbsp. tomato puree
• 3 1/8 cups canned 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, chili powder, paprika, and cumin. Cook for a few minutes until fragrant. Add the ground beef and cook until browned.
4. 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.
5. Add the kidney beans, bring to a boil, then simmer for another 10 minutes.

FAQs

Can I freeze this chili?

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 ground turkey instead?

Absolutely — just be aware it’ll change the flavor 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 chili 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.