Healthy Beef Chilli Bowls with Guacamole, Air Fried Tortilla Chips and Pico de Gallo

These beef chilli bowls are perfect to make on a Sunday night to serve you through the rest of the week.  I sometimes make a double batch of the chilli which I can then freeze for emergencies (your future self will thank you). I make mine with lean beef mince, kidney beans and black beans for extra protein if I’m trying to be healthier. Red peppers add more veggie goodness and then a mixture of chilli powder, smoked paprika, oregano, cumin, coriander, garlic, and optional chipotle flakes for added smokiness all add more punch. I like to add some 70% dark chocolate, a splash of soy, worcestershire sauce and a spoonful of marmite for added richness.

(Serves 4 - £3.24 per portion)

1. Fry 500g lean beef mince in a large sauce pan over a high heat with 1 tbsp olive oil. You want to get the beef really nice and crispy and brown for extra flavour so spend a good 10 minutes on the step, not stirring too frequently.
2. Next add a chopped onion and two chopped red peppers. Fry for 5-6 minutes until slightly softened.
Lower the heat to medium and add 3 crushed garlic cloves, 1 tbsp tomato puree, 1 tbsp cumin, ground coriander and smoked paprika, 1 heaped tsp of oregano and 1/2 tsp chipotle chilli flakes and 1/4 tsp hot chilli powder. Stir well for a few minutes until the spices smell fragrant.
3. Add a drained and rinsed can of kidney beans and black beans and 400ml hot beef stock. Stir and add 10g 70% dark chocolate, 1 tsp marmite, 1 tsp soy sauce and 1 tsp marmite. Turn the heat down to a simmer and leave uncovered for 10-15 minutes until thickened slightly.
4. Meanwhile for the guacamole, mash two ripe avocados in a bowl with the zest and juice of two limes, a finely chopped red chilli, half a finely chopped red onion and a large handful of chopped coriander. Give it a season and taste and set aside. This can also be done in the food processor.
5. For the tomato salsa, add 250g chopped cherry tomatoes to a bowl with the juice of a lime, the other half of the finely chopped red onion, a handful of coriander leaves and 1/4 tsp of sugar. Season well and taste.
6. For the tortilla chips, cut tortilla wraps into triangles, brush with oil and air fry for 7-8 minutes at 180C until crispy. Or bake in the oven at 180C for 10-15 minutes until crispy.
7. Season and taste the chilli, adding more salt or a little sugar if needed. And serve in large bowls with the guac, salsa, some little gem lettuce, the tortilla chips and some grated cheddar and a generous dollop of sour cream.