Beef and Bean Chili
A hearty and budget-friendly chili that serves 4 people.
Allergens: contains soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 30g carbs · 5g sugars · 10g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Tesco, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Sainsbury's | Morrisons |
|---|---|---|---|
| Minced beefnot compared | – | £2.55 | – |
| Red kidney beansuse 200g | £0.39400g · £0.10 per 100g | £0.35215g · £0.16 per 100g | £0.37400g · £0.09 per 100g |
| Chopped tomatoesuse 200g | £0.47400g · £0.12 per 100g | £0.45400g | £0.39220g · £0.18 per 100g |
| Brown onionsuse 1 | £0.981kg · £0.10 per 100g | £0.953 pack · £0.32 each | £0.953 pack · £0.32 each |
| Beef stocknot compared | – | £2.90 | – |
| Basket total (full packs) | £1.84 | £1.75 | £1.71 |
| Cost of what this recipe uses | £0.59 | £0.86 | £0.86 |
| Per serving | £0.15 | £0.22 | £0.21 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Minced beef, Beef stock.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep: Peel and halve the 1 brown onion (skin-on for easier peeling). Set aside. In a bowl, measure out 200g chopped tomatoes (ensure they’re finely diced, ~½-inch pieces). Use a sharp knife to chop them evenly.
- In a large, heavy-based 50cm hob pan (preferably cast iron or stainless steel), heat 1 tbsp vegetable oil over medium heat. Add the 500g minced beef in a single layer, breaking it up with a wooden spoon. Cook for 5 minutes, stirring occasionally, until the beef is browned on all sides. It should look deep brown with no pink remaining.
- Reduce heat to low, then add the halved brown onion (cut-side down) and cook for 5 minutes, stirring occasionally, until softened and translucent. The onions should look golden and slightly caramelised at the edges.
- Break up the cooked beef with the wooden spoon, then add the 200g chopped tomatoes and 200ml beef stock. Stir well to combine, ensuring the tomatoes are fully incorporated. Season with ½ tsp salt, ¼ tsp black pepper, and ½ tsp smoked paprika (or 1 tsp chilli flakes for heat).
- Bring the chili to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir occasionally to prevent sticking. The beans should start to soften, and the beef should be fully cooked.
- After 20 minutes, increase heat to medium-low and add the 200g red kidney beans (rinsed and drained if using tinned). Stir well to distribute them evenly. Simmer for 15 minutes until the beans are tender and the chili thickens slightly. It should look smooth and rich, with beans fully absorbed.
- For serving, remove the lid and let the chili sit for 2 minutes to allow steam to escape. Taste and adjust seasoning if needed (add more salt, chilli flakes, or a squeeze of lemon juice). Ladle into bowls and serve with crumbled feta (optional), crunchy lettuce, or warm cornbread.
Tips
- {'tip': 'Cheaper swaps: Use **dried kidney beans** (soak overnight) or **tinned baked beans** (drained) to cut costs. Swap beef mince for **lamb mince** if cheaper, but adjust seasoning slightly (lamb is richer).'}
- {'tip': 'Batch-cooking: Double the recipe and portion into **airtight containers** (4 servings per container). Store in the fridge for **up to 2 days** or freeze for **up to 3 months**. Thaw in the fridge overnight before reheating.'}
- {'tip': 'Reheating safely: Reheat chili in a **small pan on low heat**, stirring until **steaming hot throughout** (no cold spots). Avoid reheating leftovers more than once. If using frozen, thaw in the fridge first, then reheat as above. Discard any leftovers after 2 days.'}
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Red kidney beans · about 200g left
Dried: keep sealed in the cupboard for months. Opened tins: move to a covered container in the fridge, use within 2 days, or freeze. Use it in: Chilli con carne, Slow Cooker Lentil Chilli, Cheesy Bean & Rice Casserole. - Chopped tomatoes · about 200g left
Once opened, move the rest into a covered container in the fridge and use within 2 days, or freeze it. Use it in: Chilli con carne, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake. - Brown onions · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Beef stock · about 800ml left
Keeps for months in the cupboard once sealed. Use it in: Lentil and vegetable soup, Slow Cooker Lentil Chilli, Beef & Potato.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).