Dinner

Beef & Bean Chilli Bowl with Chipotle Yogurt Recipe

ByJack Voss January 23, 2026January 23, 2026

Introduction

This beef and bean chilli bowl brings together hearty flavors with a smoky kick from chipotle paste. Paired with creamy low-fat Greek yogurt and served over brown rice, it’s a satisfying and nutritious meal perfect for any day of the week.

Two white bowls are shown filled with a layered dish. The bottom layer is light brown cooked rice with a soft texture, topped by a dark red and brown bean chili mixture with visible chickpeas and beans, giving a thick and chunky look. On the chili, there is a dollop of white sour cream and a small sprinkle of bright green chopped herbs, likely cilantro. Behind the bowls is another white bowl holding white sour cream topped with dark red chili sauce, and a white spoon sticking out from it. The scene is set on a white marbled surface with two silver spoons partially visible in the background beside the bowls, and a few sprigs of fresh green cilantro placed on the surface in front of the bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 large onion, chopped
250g pack extra-lean minced beef
1 tbsp chipotle paste, plus a little extra to serve
1 tbsp Cajun seasoning mix
2 x 400g cans mixed bean salad, drained
400g can chopped tomatoes
1 low-sodium beef stock cube
2 squares 70% cocoa dark chocolate
Small pack coriander, chopped
Cooked brown rice, to serve
Low-fat Greek yogurt, to serve

Instructions

Step 1: Heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Step 2: Add the minced beef to the pan along with some black pepper and a little salt. Break up any lumps with a wooden spoon and cook until the beef is browned all over.
Step 3: Stir in the chipotle paste and Cajun seasoning mix. Cook for another minute to release the spices’ aromas.
Step 4: Add the drained mixed beans and chopped tomatoes to the pan. Crumble the beef stock cube over the mixture, then pour in one can of water.
Step 5: Bring to a simmer and cook gently for 20 to 30 minutes, stirring occasionally, until the chilli thickens.
Step 6: Stir in the dark chocolate squares until fully melted and combined. Add most of the chopped coriander and mix well.
Step 7: Serve the chilli over cooked brown rice. Sprinkle with the remaining coriander, add a dollop of low-fat Greek yogurt, and finish with an extra drizzle of chipotle paste if you like.

Tips & Variations

For a milder flavour, reduce the amount of chipotle paste or substitute with smoked paprika.
Add extra vegetables like bell peppers or corn for added texture and nutrients.
Use kidney beans or black beans instead of mixed bean salad for a different bean combination.
If you prefer a thicker chilli, simmer uncovered to let more liquid evaporate.

Storage

Store leftover chilli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This dish also freezes well for up to 2 months—defrost overnight in the fridge before reheating.