One-pot Chilli

One-pot Chili

Set yourself up for dinner over the next few days with a tasty chilli con carne using Irish beef, balsamic vinegar, Worcestershire sauce and dark chocolate as the key ingredients.
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For Rest Day
Prep Time 5 mins
Cook Time 1 hr
Total Time 55 mins
Performance Benefits

This recipe is low in carbohydrates, higher in protein, fat and fibre, making it a great option for a rest day. Protein, fat and fibre are really satiating nutrients therefore this meal will be sure to keep you full well into the evening.

Fibre - why it matters

Protein - your questions answered

Health Benefits

The red meat in this recipe is a great source of iron. Iron is an essential mineral that is used for many biological functions in the body. For example, Iron plays a primary role in the formation of haemoglobin, a protein responsible for carrying oxygen from our lungs to all parts of the body. Therefore, it is a crucial nutrient for the production of energy.

Iron - an essential nutrient

Expert Tips

Serve with a dollop of Greek yoghurt if you like!

Store in the fridge in an airtight container to enjoy for dinner over the coming days.

You could increase the carbohydrate content of the meal by serving it with rice or potatoes.

To decrease the fat content, leave out the cheese and avocado or use lean minced beef.


  • Large pot or Casserole pot


  • 2 cloves Garlic (crushed)
  • 2 Onions (chopped)
  • 500 g Mince meat
  • 1 tsp Chilli paste
  • ½ tsp Cumin
  • 2 squares Dark chocolate
  • 2 tbsp Worchester sauce
  • 3 tbsp Balsamic vinegar
  • 3 Carrots (chopped)
  • 1 Courgette (chopped)
  • 1 Red bell pepper (chopped)
  • 1 Yellow bell pepper (chopped)
  • 1 tin Tomatoes (chopped)
  • 1 cup Cherry tomatoes
  • 1 tin Kidney beans
  • 100 g Cheese (grated)
  • 1 Avocado (smashed)
5 Servings


  • Heat the rapeseed oil in a large pot or casserole pot.
  • Add the onions and garlic and cook over a medium heat for 3-4 minutes.
  • Next add the mince and cook until brown.
  • Mix in the chilli paste, cumin, carrots, courgette and peppers. Cook for 10 minutes until soft.
  • Add the tinned tomatoes, cherry tomatoes, worcester sauce, balsamic vinegar and dark chocolate.
  • Mix well, bring to a simmer, cover and leave to cook for 40 minutes.
  • Add the kidney beans and continue to cook on a low heat for 3-4 minutes.
  • Serve up with some grated cheese and smashed avocado.


Serving: 1ServingCalories: 550kcalCarbohydrates: 26gProtein: 33gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 80mgSodium: 349mgPotassium: 1279mgFiber: 12gSugar: 17gVitamin A: 1029ugVitamin C: 94mgCalcium: 268mgIron: 5mg
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