Hearty Beef and Three-Bean Chili with Tortilla Croutons

Name: Hearty Beef and Three-Bean Chili with Tortilla Croutons
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Ingredients: 500 g braising beef; 100 g brown lentils; 400 g black beans, drained; 400 g can kidney beans, drained; 2 onions, chopped; 1 avocado; 4 cloves Garlic; 2 tbsp olive or rapeseed oil; 2 tbsp tomato puree; 400 g canned chopped tomatoes; 2 tbsp chipotle paste; 2 beef stock cubes; 1 tbsp ground cumin; 2 tsp ground coriander; 2 tsp smoked paprika; 1 tsp ground cinnamon; 2 tsp light brown soft sugar; 4 corn tortilla wraps; 100 ml vegetable oil for frying; 100 g feta cheese; 50 g soured cream or natural yogurt; 1 small bunch fresh coriander leaves; 1 large red chilli, sliced; 1 lime, cut into wedges

A rich, slow-cooked beef stew packed with lentils and three types of beans for ultimate comfort. Topped with homemade crispy tortilla croutons and smoky chipotle, this hearty chili is perfect for cold nights and meal prepping.

Servings6 Portions

Prep Time20 Mins

Cook Time180 Mins

Difficulty

Intermediate

Ingredients

braising beef
500 g
brown lentils
100 g
black beans, drained
400 g
can kidney beans, drained
400 g
onions, chopped
2
avocado
1
Garlic
4 cloves
olive or rapeseed oil
2 tbsp
tomato puree
2 tbsp
canned chopped tomatoes
400 g
chipotle paste
2 tbsp
beef stock cubes
2
ground cumin
1 tbsp
ground coriander
2 tsp
smoked paprika
2 tsp
ground cinnamon
1 tsp
light brown soft sugar
2 tsp
corn tortilla wraps
4
vegetable oil for frying
100 ml
feta cheese
100 g
soured cream or natural yogurt
50 g
fresh coriander leaves
1 small bunch
large red chilli, sliced
1
lime, cut into wedges
1

Step-by-Step Instructions

Heat half of the olive oil in a large flameproof casserole pot over medium-high heat. Add the beef in a single layer, working in batches to avoid overcrowding. Brown the meat thoroughly on all sides until a deep crust forms to lock in flavor. Remove the beef with a slotted spoon and set aside.

Add the remaining oil to the same pot. Stir in the chopped onions and reduce the heat to medium-low. Sauté for 8-10 minutes until softened, making sure to scrape the bottom of the pan to release the flavorful browned bits.

Add the crushed garlic, cumin, coriander, paprika, cinnamon, and tomato purée. Cook for 1-2 minutes until the spices are fragrant. Pour in the chopped tomatoes and chipotle paste, then crumble in the stock cubes. Return the beef and any resting juices to the pot.

Pour in 1.2 liters of water, season with salt and pepper, and bring to a simmer. Once bubbling, reduce the heat to low, cover with a lid, and simmer for 1 hour 45 minutes, stirring occasionally.