White bean and beef chilli

I couldn’t believe when the weather turned, rain was pouring down and the temperature dropped. I was so geared up for a loooong barbecue season and glorious moments of snoozing in the warm sunshine it was like a bit of a rude wake up call. I then spoke to a friend in Sweden who told me they had a cold spell, colder than us so I guess a bit of rain won’t hurt.


Wet and colder weather makes me long for warm and hearty food. I wasn’t in the mood to go further than the closest vegetable mongers and after some rummaging I had some beef mince in the freezer and a jar of white beans.


I decided to use this as a base for a chilli dish, I haven’t made chilli in ages.  I served it with an avocado and tomato salad but rice would have worked as well to make a fuller meal.


White bean and beef chilli

preparation time 5 minutes

cooking time 30 minutes

serves 2-3 or 4 with rice


  • 500 gr or/oz of mince beef
  • 5 dl or 2.5 cup of beef stock
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1 good handful of kale or spinach
  • 1 can of tinned, crushed tomatoes
  • 2 garlic cloves
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp Shaoxing wine
  • 1 chipotle chilli
  • ¼ tsp cayenne pepper (or more to taste)
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • Cracked black pepper
  • Salt to taste
  • Oil for cooking

Remove the stalks from the kale and chop. Set aside until the last few minutes of cooking. Chop the onion, the carrot, the chipotle chilli and the celery stalk. Open the tomato tin and rinse the beans under cold running water.

Heat a frying pan and brown the mince in the oil. I used extra lean mince so it needed a little bit of fat to brown up. Add the onion, celery, chilli and carrot and make sure it all just starts to brown. Add the dry spices and let fry for a minute or two.

Add the tomatoes, stock, garlic and the mirin, Shaoxing wine and the soy sauce, mix and let simmer for 15-20 minutes. Taste with salt and pepper and add the beans when it is 5 minutes left.. Just a couple of minutes before serving add the kale and it is ready when the kale is wilted, it won’t take long.




Serve with a salad and rice or bread if wished and just tuck in. It is the kind of hearty food that is best served in a big bowl and it is a great sharing dish.




I have always done chilli with kidney beans before but I think the white beans made a nice difference.

2 Responses to “White bean and beef chilli”
  1. The weather is horrible here, too…. chucking rain, sideways, and 40’s 😦 This looks lovely.

    • petra08 says:

      hi Francesca

      Thank you 🙂 Yes, I don’t know what happened to the budding summer! At least no frost! 🙂

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