Piedmontese Beef – Low Fat Mild Chilli Recipe With Soy Beans (Lower Fat Than Aberdeen Angus and Chicken)

Not many of you will have heard of Piedmontese Beef.

Piedmontese is pure Irish Beef and is lean. If you think you can’t eat beef because of a high fat content, you might be pleasantly surprised. Piedmontese beef is bred to be lower in fat than chicken is, and we all tend to associate chicken with low fat cooking.

The official stats for Piedmontese are:

Calories: 104 per 100g
1.9g of fat per 100g
31.5mg cholesterol per 100g
21.6g of protein per 100g

Chicken per 100g is:

Calories: 200 per 100g
13g of fat per 100g
78mg cholesterol per 100g
25g protein per 100g

I decided to make my Piedmontese mince into a mild chilli. It was really very good and even my fussy youngest polished his off. If you want to try it, you’d need to head on over to the Fresh Food Guru in the UK and order some for yourself.

Piedmontese Beef Low Fat Mild Chilli with Soy Beans

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Author: Lesley S Smith

Recipe type: Mains

Serves: 6

Ingredients

1kg Piedmontese Beef Mince
1 Large Onion (Chopped)
200g Soy Beans (Green Endamame for Cooking (I used frozen))
2 teaspoons Mild Chilli Powder
PinchSalt
PinchPepper
75g Rice Per Person
500g Tomato Passata
Water
Ground Rainbow Peppercorns (To decorate the Rice)

Instructions

Using a thick bottomed pan, add the mince and onions. Use a wooden spoon to move the mince around and break it up as it browns.
When the mince is completely broken down and browned, add the tomato passata, a little water, the soy beans, chilli powder, salt and pepper. Put your rice on to cook while you finish the chilli.
Simmer for 10 minutes. Add a little more boiling water if needed while your chilli is cooking. I added around 300ml in total as this was quite a lot of mince.
Simply serve up on the plate and decorate the rice with rainbow peppercorns.