This Page is made with the Assistance of Two AI Apps
Selective with Guidance
G'Day Friends, I got myself a BillyBoil, so I don't forget what I have
on the Stove when I'm Working on my Laptop for You:)
You can See a Page on these Neat little Cookers HERE on Ours Australia.
(No Commissions - I'm not an Affiliate - this is for You, I'm doing this!)
It's a Cute 3 Litre Thermal Cooker with one pot that sits inside the other - a Unique Concept and Saves on Electricity or Gas. It works Similar to a Slow Cooker - time wise - it's kind of a "Set and Forget" after the first 10-12 Minutes. Just right for Me because I tend to forget what I have on in my Kitchen sometimes, Hey? There is a 4 Litre BillyBoil too, for Families. 4 Litre Recipes too, HERE and HERE
8 Economical BillyBoil Recipes for the 3-Litre Thermal Cooker
A Lightweight Economy 3 Li Billyboil Thermal Cooker - YES!
"We purchased one some time ago and find it so Convenient and Easy. We originally purchased for short 3 day holidays but Like to use it a Lot at home, and my get a second one (4 Li) because they're So Good for Saving these days!"
Nutritious, Filling & Budget-Friendly Meals for Australian Households
When money is tight, a good meal doesn't have to contain expensive ingredients.
The humble lentil, dried pea, bean, potato, rice and seasonal vegetable can form the basis of remarkably satisfying meals. A small amount of meat can also be combined with legumes to stretch the more expensive ingredient much further.
These recipes are designed for a 3-litre thermal cooker and generally provide approximately 5–6 serves, depending on serving size and accompaniments.
About the prices
Prices are approximate Australian supermarket prices based on recent online listings, primarily to demonstrate the economics of the recipes. They are not intended as a guarantee of what a particular shop will charge.
For example, current Coles listings show red split lentils at about $4–$4.80/kg, carrots around $2.40/kg, frozen peas around $2.50/kg, chickpeas and kidney beans around $0.95 per 420 g can, and white rice around $3/kg.
1. Red Lentil, Vegetable & Potato Dahl
Approximately 5–6 serves
Ingredients
- 1½ cups red split lentils — approximately $1.50–$1.80
- 500 g potatoes — approximately $2.00–$2.50
- 2 carrots — approximately $0.50
- 1 large onion — approximately $0.70
- 1 cup frozen peas — approximately $0.60
- 1 x 400 g tin diced tomatoes — approximately $0.95–$1.10
- 1–2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 5½–6 cups water or vegetable stock
- Salt and pepper
Approximate meal cost
$7.00–$9.00 for the whole pot
Approximately $1.20–$1.70 per serve, before rice or bread.
Method
Rinse the lentils.
Place lentils, potatoes, carrots, onion, tomatoes, spices and water into the BillyBoil inner pot.
Bring rapidly to the boil on the stove.
Reduce heat and simmer for approximately 8–10 minutes, stirring occasionally.
Transfer immediately to the thermal cooker.
Cook for approximately 3–4 hours, or until the lentils and potatoes are completely tender.
Add the frozen peas toward the end.
Serve with rice.
Budget serving idea
A pot of this dahl with rice can make a very substantial family meal for remarkably little money.
2. Three-Bean Tomato & Vegetable Goulash
Approximately 5–6 serves
Ingredients
- 1 x 420 g tin kidney beans — $0.95
- 1 x 420 g tin chickpeas — $0.95
- 1 x 420 g tin cannellini or butter beans — approximately $1
- 1 x 400 g tin tomatoes — approximately $0.95–$1.10
- 500 g potatoes — approximately $2.00–$2.50
- 2 carrots — approximately $0.50
- 1 onion — approximately $0.70
- 1 cup frozen peas — approximately $0.60
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 3–4 cups water or stock
Approximate meal cost
$8.00–$10.00
Approximately $1.35–$2.00 per serve.
The current Coles listings make canned chickpeas and kidney beans particularly useful budget ingredients at roughly $0.95 per 420 g can.
Method
Drain and rinse the beans.
Place all ingredients into the inner pot.
Bring to a vigorous boil.
Simmer for 10 minutes.
Transfer to the BillyBoil for approximately 2½–3 hours.
Check that the potatoes are completely tender before serving.
Serve with
Rice, toast, barley or damper.
3. Beef & Lentil Bolognese
Approximately 5–6 serves of sauce
This is an especially good recipe for households that want to eat less meat without giving up the flavour of a traditional Bolognese.
Ingredients
- 300 g beef mince — approximately $5.40–$6.00 at a $18–$20/kg price point
- 1 cup brown or green lentils — approximately $1.50–$2
- 1 large onion — $0.70
- 2 carrots — $0.50
- 1 zucchini, grated — approximately $1
- 2 x 400 g tins tomatoes — approximately $2
- 2 tbsp tomato paste
- 2 cloves garlic
- 1½ tsp Italian herbs
- 1 bay leaf
- 4½–5 cups water or stock
For reference, a current Coles listing has regular beef mince at $14.50/kg for the 1 kg pack, while a 500 g pack is listed at $9.00, so the exact price can vary substantially with pack size and specials.
Approximate meal cost
$12.00–$15.00 for the sauce
Approximately $2.00–$2.50 per serve, before pasta.
Method
Brown the mince in the inner pot on the stove.
Add onion, carrot, zucchini and garlic.
Cook for approximately 5 minutes.
Add lentils, tomatoes, tomato paste, herbs and water.
Bring to the boil.
Simmer for 10–15 minutes.
Transfer to the BillyBoil.
Cook approximately 4 hours, or until the lentils are completely tender.
Remove the bay leaf.
Serve with pasta.
The really economical version
Use 200g mince + 1¼ cups lentils.
Nobody needs to know that the lentils are doing the heavy lifting!
4. Chickpea, Potato & Pea Curry
Approximately 5–6 serves
Ingredients
- 2 x 420 g tins chickpeas — approximately $1.90
- 500 g potatoes — $2.00–$2.50
- 2 carrots — $0.50
- 1 onion — $0.70
- 1 cup frozen peas — $0.60
- 1 x 400 g tin tomatoes — $0.95–$1.10
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 4 cups water or stock
Approximate meal cost
$7.00–$9.00
Approximately $1.20–$1.60 per serve.
Method
Drain and rinse chickpeas.
Place everything except peas into the BillyBoil inner pot.
Bring to the boil.
Simmer for 8–10 minutes.
Transfer to the thermal cooker for approximately 3 hours.
Add peas toward the end.
Serve over rice.
5. Hearty Split Pea & Vegetable Soup
Approximately 6 serves
This is one of the recipes I'd particularly recommend for people watching every dollar.
Ingredients
- 1½ cups dried split peas — approximately $1.50–$2
- 2 potatoes — approximately $1.50
- 3 carrots — approximately $0.75
- 1 large onion — $0.70
- ½ small cabbage — approximately $1
- 1 tsp dried thyme
- 1 bay leaf
- 6 cups water or stock
- Black pepper
- Salt to taste
Approximate meal cost
$5.50–$7.00
Approximately $1.00 per serve.
Method
Rinse split peas.
Place everything in the cooking pot.
Bring to the boil.
Simmer for approximately 10 minutes.
Transfer to the BillyBoil.
Cook for approximately 4–5 hours, until the peas have softened and the vegetables are tender.
Remove the bay leaf.
Make it a complete meal
Serve with wholemeal toast.
For extra protein, add a poached or boiled egg on the side if eggs are part of the household's diet.
6. Mexican Lentil & Rice Pot
Approximately 5–6 serves
Ingredients
- 1½ cups red or brown lentils — approximately $1.50–$2.00
- 1 x 400 g tin kidney beans — $0.95
- 1 x 400 g tin tomatoes — $0.95–$1.10
- 1 cup frozen corn — approximately $0.50
- 1 onion — $0.70
- 2 carrots — $0.50
- 1½ tsp cumin
- 1 tsp paprika
- Chilli to taste
- 5 cups water or stock
Approximate meal cost
$6.50–$8.00
Approximately $1.20–$1.50 per serve, before rice.
Method
Put all ingredients into the inner pot.
Bring to the boil.
Simmer for 10 minutes.
Transfer to the thermal cooker for approximately 3–4 hours.
Serve over rice.
Current Coles white rice is listed at approximately $3/kg, making rice an inexpensive way of extending the meal further.
Optional topping
A spoonful of plain yoghurt and some shredded cabbage makes a lovely inexpensive topping.
7. Creamy Peanut, Chickpea & Vegetable Goulash
Approximately 5–6 serves
Peanut butter provides flavour, energy and additional protein without requiring expensive ingredients.
Ingredients
- 2 x 420 g tins chickpeas — approximately $1.90
- 500 g potatoes — approximately $2.00–$2.50
- 2 carrots — $0.50
- 1 onion — $0.70
- 1 cup frozen peas — $0.60
- 2 tbsp peanut butter — approximately $0.40
- 1 x 400 g tin tomatoes — approximately $1.00
- 1 tsp curry powder
- 1 tsp cumin
- 4 cups water or stock
Approximate meal cost
$7.00–$9.00
Approximately $1.20–$1.70 per serve.
Method
Combine chickpeas, potatoes, carrots, onion, tomatoes, spices and water.
Bring to the boil.
Simmer for 10 minutes.
Transfer to the BillyBoil for approximately 3 hours.
Stir through peanut butter.
Add peas toward the end and make sure they are thoroughly heated.
Serve with
Rice or toast.
8. Lentil, Barley & Vegetable Goulash
Approximately 5–6 serves
Barley is an old-fashioned budget staple that deserves another look.
Ingredients
- 1 cup brown lentils — approximately $1.50–$2
- ¾ cup pearl barley — approximately $0.80–$1.00
- 2 potatoes — approximately $1.50
- 2 carrots — $0.50
- 1 onion — $0.70
- 1 cup frozen peas — $0.60
- ½ small cabbage — approximately $1.00
- 1 tbsp tomato paste
- 1 tsp thyme
- 6 cups water or stock
- Black pepper
Approximate meal cost
$6.50–$8.00
Approximately $1.20–$1.50 per serve.
Method
Rinse the lentils and barley.
Place everything except the peas into the cooking pot.
Bring to the boil.
Simmer for approximately 10–12 minutes.
Transfer to the BillyBoil.
Cook for approximately 4 hours, or until the lentils and barley are tender.
Add peas toward the end.
One Important BillyBoil Tip
With a 3-litre cooker, don't fill the inner pot right to the brim.
These recipes deliberately leave some headroom. That is particularly important with lentils, barley and other ingredients that swell considerably during cooking.
And remember: the thermal cooker is not simply a Slow Cooker. The food needs to be brought properly to cooking temperature on the stove before it goes into the insulated cooker.
Approximate Cost Comparison
| Meal | Approx. Pot Cost | Approx. Serves | Approx. Cost/Serve* |
|---|---|---|---|
| Split Pea & Vegetable Soup | $5.50–$7.00 | 6 | $0.90–$1.20 |
| Lentil & Barley Stew | $6.50–$8.00 | 6 | $1.10–$1.35 |
| Mexican Lentil & Rice | $6.50–$8.00 | 6 | $1.10–$1.35 |
| Chickpea Potato Curry | $7.00–$9.00 | 6 | $1.15–$1.50 |
| Peanut Chickpea Stew | $7.00–$9.00 | 6 | $1.15–$1.50 |
| Three-Bean Stew | $8.00–$10.00 | 6 | $1.35–$1.70 |
| Beef & Lentil Bolognese | $12.00–$15.00 | 6 | $2.00–$2.50 |
| Dahl | $7.00–$9.00 | 6 | $1.20–$1.50 |
The Budget Ingredient List
If someone wanted to stock a very economical pantry specifically for these recipes, I'd concentrate on a surprisingly short list.
Pantry staples
- Red lentils
- Brown/green lentils
- Split peas
- Pearl barley
- Tinned chickpeas
- Tinned kidney beans
- Tinned tomatoes
- Tomato paste
- Rice
- Pasta
- Peanut butter
- Curry powder
- Cumin
- Paprika
- Dried herbs
- Stock powder
Cheap fresh foods
- Potatoes
- Carrots
- Onions
- Cabbage
- Pumpkin when cheap
- Seasonal vegetables
Freezer staples
- Peas
- Mixed vegetables
- Corn
- Spinach
Tuna, Vegetable & Lemon-Pepper Mornay — 3 L BillyBoil
Makes: approximately 5–6 serves
Approximate complete meal cost: $12–$16, depending on tuna, milk, cheese and vegetables chosen
Approximate cost per serve: $2–$3, including a modest pasta accompaniment.
Ingredients
| Ingredient | Amount | Approx. Aussie cost |
| Tuna in springwater | 2 × 425 g cans | $5–$7 |
| Frozen mixed vegetables | 500 g | $1.25–$2 |
| Onion | 1 medium | $0.50–$0.80 |
| Plain flour | ⅓ cup | $0.15–$0.25 |
| Milk | 3 cups | $1.50–$2 |
| Butter - Not Margarine (it's toxic) | 40 g | $0.50–$0.80 |
| Grated tasty cheese | 80–100 g | $0.80–$1.20 |
| Stock powder | 1 tsp | $0.15–$0.25 |
| Mustard | 1 tsp | $0.10 |
| Lemon-pepper | ½–1 tsp | $0.10–$0.25 |
| Garlic powder | ½ tsp | $0.05 |
| Subtotal | about $10–$14 |
Then add approximately $1.50–$2.50 for 400–500g pasta, depending on the brand.
So I'd quote about $12.00–$16.00 for 5–6 hearty meals, or roughly $2.00–$3.00 per person.
These figures are deliberately ranges rather than pretending there is one national Australian price. Supermarket prices vary by state, store, pack size and specials. A useful Australian price-comparison site also notes that its supermarket prices are continually updated and can vary between retailers.
Method
1. Cook the vegetables
Put the frozen vegetables into the inner BillyBoil pot with a small splash of water.
Bring to the boil and cook for about 3–5 minutes.
Drain thoroughly.
If using fresh potato, carrot, pumpkin or cauliflower instead, cook until just tender first.
2. Make the Mornay sauce
Melt the butter in the inner pot over moderate heat.
Add the chopped onion and cook for about 3–4 minutes.
Sprinkle in the flour and stir continuously for about a minute.
Gradually add the milk, stirring constantly.
Add the stock powder.
Continue heating and stirring until the sauce becomes hot and noticeably thickened.
3. Add the flavour
Stir in:
- mustard
- garlic powder
- lemon-pepper
Taste before adding salt.
The tuna, stock and cheese may provide enough salt already.
4. Add tuna and vegetables
Gently stir the vegetables into the sauce.
Drain the tuna extremely well and fold it through.
Don't over-stir—it is lovely to have some recognisable chunks of tuna in the finished Mornay.
5. Add the cheese
Stir approximately 70–80 g of the cheese into the sauce.
Reserve the remainder for the top.
This is where we save money: 80–100 g of cheese is enough when the sauce has plenty of flavour.
6. BillyBoil finishing
Make absolutely sure the Mornay is properly hot before transferring it to the insulated cooker.
Put the lid on the inner pot and transfer it immediately to the BillyBoil.
For the 3 L cooker, I'd allow approximately 30–60 minutes.
The thermal cooker is retaining the heat and gently finishing/holding the dish—it isn't being used as a substitute for properly cooking the milk sauce.
If you have a food thermometer, I would encourage readers to use one. FSANZ recommends keeping potentially hazardous foods at 5°C or colder or 60°C or hotter and minimising the time food spends between those temperatures.
Lemon-Pepper Version
I think this is actually better with tuna than a very cheesy Mornay.
½ teaspoon lemon-pepper to start
Taste.
Then add another ¼–½ teaspoon if desired.
I'd also offer fresh lemon wedges at the table. A squeeze over the finished Mornay makes the tuna and creamy sauce taste much brighter without adding appreciably to the cost.
Make It Go Further
I'd serve this with 400–500 g pasta.
But for your budget-conscious readers, there's an even better trick:
Don't make pasta the whole meal.
Try:
250–300 g pasta + 500 g vegetables + the tuna Mornay
The vegetables provide considerable bulk and the sauce binds everything together.
Alternatively serve it over:
- mashed potato
- baked potatoes
- rice
- toast
- leftover cooked barley
That can make a small amount of tuna go a surprisingly long way.
Why Only 80–100 g Cheese?
This is an important part of the economics.
Cheese is relatively expensive compared with flour, milk and vegetables. Current Australian grocery prices have continued to put pressure on dairy staples, including cheese and butter.
So rather than using 200–250 g of cheese, we're getting flavour from:
onion + mustard + tuna + lemon-pepper + stock + pepper
and using cheese as a flavour enhancer, rather than the main ingredient.
If somebody has a little Parmesan in the refrigerator, even 1 tablespoon mixed through the sauce can provide a strong cheesy flavour.
Cheapest Vegetable Combination
If your readers are watching every dollar, I would actually recommend:
Frozen peas + carrots + corn
rather than buying several different fresh vegetables.
Frozen vegetables are particularly useful for budget cooking because there is virtually no waste from vegetables going limp in the crisper drawer.
And readers can substitute whatever is cheapest.
No corn? Add peas.
No frozen mix? Use cabbage and carrot.
Leftover cooked vegetables? Excellent.
A couple of zucchinis? Grate them into the sauce.
Rich BillyBoil Chicken Goulash
Deep Nutrition Base — 3-Litre BillyBoil
A rich, nourishing Hungarian-style chicken goulash using sweet paprika, fresh garden herbs and a dense root-vegetable base to create a naturally thick, satisfying sauce without commercial starches or artificial thickeners.
The potatoes gradually soften into the tomato-and-paprika broth, helping create a wonderfully rich consistency.
3-Litre BillyBoil
Prep Time: approximately 15 minutes
BillyBoil Stovetop Time: approximately 10–12 minutes
Thermal Insulation Time: approximately 3–4 hours
Approximate Finished Volume: 2.4–2.7 litres
Serves: approximately 5–6 generous serves
Approximate Cost: $10.50–$13.00 AUD total
Approximate Cost Per Serve: $1.75–$2.60
Prices are approximate Australian supermarket prices and vary with location, brand, specials and season.
Current Coles pricing gives a useful benchmark of $14.50/kg for a large pack of chicken thigh fillets, $3/kg for potatoes on a current special, $2.40/kg for carrots and about $0.86 for a 220 g red capsicum.
Ingredients & Approximate Cost
450 g Chicken Thigh Fillets
Trimmed and cut into approximately 3 cm chunks.
Approx. $6.50
Using the current $14.50/kg large-pack price as a guide.
Budget tip: If chicken thigh cutlets are substantially cheaper than fillets, you could use those instead, although they will require different preparation because of the bones. Current Coles thigh cutlets are around $10/kg.
2 Medium Potatoes
Peeled and cut into approximately 2 cm cubes.
Approx. $1.20–$1.40
Potatoes are currently around $3/kg on a Coles special, with even cheaper options sometimes available.
1½ Medium Carrots
Sliced into approximately 1 cm rounds.
Approx. $0.50
Current Coles carrots are around $2.40/kg.
1 Large Brown Onion + 2–3 Garlic Cloves
Finely diced.
Approx. $0.80–$1.00
Brown onions are currently around $3.60/kg and Australian garlic around $1.98 for approximately 60 g.
¾–1 Large Red Capsicum
Sliced into thin strips.
Approx. $0.65–$0.90
Current Coles red capsicum is approximately $3.90/kg, with a 220 g capsicum around $0.86.
1 × 400 g Tin Diced Tomatoes
Approx. $0.90–$1.20
Use a basic/home-brand variety where possible.
2 Tablespoons Sweet Hungarian Paprika
Preferably pure, unsmoked sweet paprika.
Approx. $0.45–$0.60
Current Coles listings show Hoyts Hungarian Sweet Paprika at $2.85/100 g, while Hoyts Sweet Paprika 190 g is $4.60.
Don't substitute smoked paprika unless you particularly want that flavour. The sweet Hungarian paprika is central to this goulash.
¾ Teaspoon Dried Marjoram
Or dried oregano.
Approx. $0.05–$0.10
Fresh herbs can be used instead if you grow them.
1/3rd - 1/2 Tablespoon Stock Powder
Approx. $0.40–$0.60
I use ORGANIC VEGETA and Do Not Trust ANY Other Stock Powder
but make Sure you buy the Organic one in the Beige Colour Tin, NOT the Blue Tin
(that one has MSG in it) The Organic Vegeta tastes Superb!
3 Cups Filtered Water
No significant ingredient cost.
To Finish
- Large handful fresh parsley
- Splash of fresh lemon juice
Approx. $0–$0.50
Especially economical if the parsley comes from your garden.
Approximate Cost Breakdown
| Ingredient | Approx. Cost |
| 450 g chicken thigh | $6.50 |
| 2 potatoes | $1.20–$1.40 |
| 1½ carrots | $0.50 |
| Onion + garlic | $0.80–$1.00 |
| Red capsicum | $0.65–$0.90 |
| Diced tomatoes | $0.90–$1.20 |
| Hungarian paprika | $0.45–$0.60 |
| Marjoram | $0.05–$0.10 |
| Stock powder | $0.40–$0.60 |
| Parsley + lemon | $0–$0.50 |
| TOTAL | $11.45–$13.30 |
So I'd advertise it as:
Approximately $11.50–$13.50 for the whole pot
or approximately:
$1.90–$2.70 per generous serve
for 5–6 serves.
And if you find chicken thigh fillets on special, this can come down considerably.
Step-by-Step BillyBoil Method
1. Brown the Chicken
Place the inner stainless-steel BillyBoil pot on the stovetop over medium-high heat.
Add a small splash of olive oil.
Add the chicken thigh pieces.
Sear for approximately 3–4 minutes, turning occasionally, until they develop some colour.
They do not need to be cooked through at this stage.
Remove the chicken and its juices to a plate and set aside.
2. Sauté the Aromatics
Place the inner pot back on the stovetop.
Using the remaining chicken juices and a little additional olive oil if necessary, add:
- diced onion
- sliced red capsicum
Cook for approximately 3 minutes, stirring occasionally.
Add the minced garlic.
Cook for another 30 seconds.
3. Awaken the Paprika
Turn the heat down to Low.
Add:
2 tablespoons sweet Hungarian paprika
and:
¾ teaspoon dried marjoram
Stir continuously for approximately 30 seconds.
This brief heating helps release the wonderful aroma of the paprika.
Don't let the paprika burn.
Burnt paprika becomes bitter very quickly!
4. Combine the Goulash
Return the browned chicken and any resting juices to the pot.
Add:
- cubed potatoes
- sliced carrots
- diced tomatoes
- 3 cups filtered water
- stock powder
Stir thoroughly.
Make sure the stock powder is completely dissolved.
5. The Thermal-Energy Boil
Turn the heat up.
Bring the entire goulash to a strong rolling boil.
Once it is bubbling vigorously, reduce the heat slightly while maintaining the boil.
Continue boiling for approximately:
10 full minutes
This initial stovetop cooking stage is important.
The chicken and vegetables need to be properly heated before being transferred to the insulated cooker.
If you have a food thermometer, it's a useful additional check with chicken: the thickest pieces should reach a safe internal cooking temperature before relying on the thermal cooker for the extended cooking phase.
6. Lock It Down
Put the lid securely onto the inner cooking pot.
Carefully remove the pot from the stovetop.
Place it immediately into the insulated BillyBoil outer container.
Close the main lid firmly.
Don't keep opening the cooker to check it.
Every opening releases valuable stored heat.
7. Passive Thermal Cooking
Leave the BillyBoil:
Closed and completely undisturbed for 3–4 hours.
The stored heat will continue cooking the chicken and vegetables while allowing the flavours to develop.
The potatoes will gradually soften and help naturally thicken the tomato-and-paprika broth.
8. Fresh Finish
When you're ready to serve, open the BillyBoil.
Stir gently.
Add:
A splash of fresh lemon juice
and:
A generous handful of finely chopped fresh parsley.
Taste and adjust the seasoning if necessary.
The lemon is particularly useful because it brightens the richness of the paprika and chicken.
Why the Root Vegetables Matter
This isn't simply a way of adding cheap vegetables.
The potatoes and carrots are actually part of the structure of the dish.
As the potatoes cook, some of their starch naturally disperses into the broth.
That helps create the thick, comforting consistency without needing:
- cornflour
- commercial gravy powder
- artificial thickeners
So you're getting both economy and texture from the same ingredients.
Budget Variations
Extra-Economical Goulash
If chicken is expensive that week, reduce the chicken to:
350–400 g
and increase the potatoes to:
3 medium potatoes
Add an extra carrot if desired.
This makes the meat go further while retaining the rich chicken-and-paprika flavour.
Vegetable-Rich Version
Add approximately:
- 1 extra carrot
- ½ cup frozen peas
The peas can be added toward the end of the cooking period.
This makes the finished meal even more substantial.
Mushroom Version
If mushrooms are inexpensive:
Add approximately 150–200 g sliced mushrooms with the capsicum.
They give the goulash a lovely earthy quality.
Mushrooms aren't always budget-friendly, however, so I wouldn't make them part of the basic recipe.
What to Serve With It
The goulash is substantial enough to eat on its own, but you can stretch it further with:
Rice
A particularly economical option.
Pasta
Egg noodles or ordinary pasta work well.
Mashed potato
Excellent if you've made the goulash slightly more saucy.
Crusty bread
Ideal for soaking up the rich paprika sauce.
Barley
A particularly good inexpensive grain if you want an even more substantial meal.
A Very Good Budget Trick
Don't automatically add another expensive ingredient to make the pot bigger.
Instead, serve a smaller bowl of goulash alongside:
rice + steamed vegetables
or:
bread + cabbage/carrot salad.
That way the 450 g of chicken becomes the flavourful protein centre of 5–6 meals, rather than trying to make chicken itself provide all the bulk.
Paprika Tip
The paprika really is worth buying well for this recipe.
You don't need an expensive gourmet jar, though.
Current Australian supermarket pricing shows Hoyts Hungarian Sweet Paprika 100 g at about $2.85, which works out at approximately 29 cents for the 10 g or so used in this recipe.
That's one ingredient where buying a decent-sized jar can actually be economical because you'll use it repeatedly.
And for this recipe:
Sweet Hungarian paprika — not smoked paprika.
The distinction makes quite a difference to the character of the goulash.
Fresh Garden Finish
If you grow parsley, this is a perfect recipe for it.
The combination of:
rich paprika + tender chicken + sweet root vegetables + tomato + fresh parsley + lemon
is wonderful.
And the parsley and lemon are added after cooking, so their fresh character isn't lost during the long thermal-cooker period.
Important Chicken Food-Safety Note
Because this recipe contains chicken, the initial stovetop heating stage shouldn't be skipped or shortened.
The chicken needs to be properly cooked before serving. A food thermometer is the most reliable way of checking the internal temperature of the thickest pieces.
The BillyBoil is excellent at retaining cooking heat, but it isn't intended to bring a cold pot of chicken slowly up to a safe cooking temperature.
For leftovers, refrigerate promptly rather than leaving the goulash sitting in the switched-off thermal cooker for hours.
At-a-Glance Budget Summary
3-Litre BillyBoil Chicken Goulash
Chicken: 450 g
Vegetables: approximately 1.1–1.2 kg including tomatoes
Finished volume: approximately 2.4–2.7 L
Serves: 5–6
Stovetop: 10–12 minutes after preparation
BillyBoil: 3–4 hours
Approximate pot cost: $11.50–$13.50
Approximate cost per serve: $1.90–$2.70
Budget BillyBoil Butter Chicken
Rich, Creamy & Economical — Without Needing a Jar of Sauce
Butter Chicken is often thought of as an expensive takeaway-style meal, but it can be made surprisingly economically at home.
This version uses:
- affordable chicken thigh
- plenty of onion and vegetables
- tomatoes for the sauce base
- a modest amount of real butter
- coconut cream for creaminess
- warming spices
- rice to extend the meal
The result is a rich, comforting curry that can feed a family without requiring a large quantity of expensive ingredients.
Prices are approximate Australian supermarket prices as at August 2026 and will vary by store, brand, location and specials.
3-LITRE BILLYBOIL
Budget Butter Chicken
Makes approximately 5–6 generous serves
Prep: 15–20 minutes
Stovetop: approximately 10–12 minutes
BillyBoil: approximately 2½–3½ hours
Plus rice: approximately 20 minutes, or prepare separately
Approximate Cost
$13.50–$17.50 for the curry
$15–$19 including rice
Approximately $2.50–$3.20 per generous serve.
The biggest variable is the price of chicken. Current Australian supermarket recipes commonly use around 550–600 g chicken thigh for four servings, so using around 450 g here while adding vegetables is a deliberate budget stretch.
Ingredients — 3 L
Chicken
- 450 g chicken thigh fillets, trimmed and cut into approximately 3 cm pieces
Approx. $6.50
Vegetables
- 1 large brown onion, finely chopped — $0.50–$0.80
- 2 medium carrots, finely diced — $0.50
- 1 medium potato, small cubes — $0.50–$0.70
- 1 red capsicum, diced — $0.80–$1.00
- 2–3 cloves garlic, crushed — $0.20–$0.30
- 1 small piece fresh ginger, grated — $0.20–$0.30
Tomato Base
- 1 × 400 g tin diced tomatoes — $0.90–$1.20
- 1 tablespoon tomato paste — $0.20–$0.30
Creamy Element
- 30 g real butter — $0.60–$0.80
- 200 ml coconut cream — approximately $1.30–$1.80
You can substitute 150–200 ml evaporated milk if that is cheaper where you shop.
Spices
- 1½ tablespoons sweet paprika — approximately $0.30
- 1½ teaspoons garam masala — approximately $0.25
- 1 teaspoon ground cumin — approximately $0.10
- ½ teaspoon turmeric — approximately $0.05
- ½ teaspoon ground coriander, optional — $0.05
- ¼ teaspoon chilli powder, optional — $0.05
Other
- ½–¾ cup water
- Salt and black pepper to taste
- Small splash of olive oil for browning
To finish
- Fresh coriander or parsley, if available
- Small squeeze of lemon
3 L Cost Breakdown
| Ingredient | Approx. Cost |
| 450 g chicken thigh | $6.50 |
| Onion | $0.50–$0.80 |
| Carrots | $0.50 |
| Potato | $0.50–$0.70 |
| Red capsicum | $0.80–$1.00 |
| Garlic & ginger | $0.40–$0.60 |
| Tinned tomatoes | $0.90–$1.20 |
| Tomato paste | $0.20–$0.30 |
| Real butter | $0.60–$0.80 |
| Coconut cream | $1.30–$1.80 |
| Spices | $0.80–$1.00 |
| Curry total | $13.00–$15.20 |
Allow approximately $1.50–$2.50 for rice, depending on the quantity and brand.
Complete meal: approximately $14.50–$17.70
I'd advertise this on the webpage as:
Approximately $15–$18 for 5–6 generous serves
or roughly:
$2.50–$3.20 per serve
Method — 3 L BillyBoil
1. Brown the Chicken
Place the stainless-steel inner BillyBoil pot on the stovetop.
Add a small splash of olive oil.
Add the chicken pieces.
Brown for approximately 3–4 minutes, turning them so that several sides develop a little colour.
They do not need to be cooked through at this point.
Remove the chicken and set aside.
2. Build the Vegetable Base
In the same pot, add:
- onion
- carrot
- potato
- capsicum
Cook for approximately 4 minutes, stirring.
Add the garlic and ginger.
Cook for another 30–60 seconds.
3. Add the Spices
Reduce the heat to low.
Add:
- paprika
- garam masala
- cumin
- turmeric
- coriander
Stir continuously for approximately 30 seconds.
Don't allow the spices to scorch.
4. Build the Sauce
Return the chicken to the pot.
Add:
- diced tomatoes
- tomato paste
- ½–¾ cup water
Stir thoroughly.
Bring the mixture to a strong simmer.
5. Add the Coconut Cream
Stir in the coconut cream.
Then add:
30 g real butter
Stir until melted.
The butter doesn't need to dominate the recipe. Its purpose is to provide that characteristic richness while keeping the amount—and therefore the cost—modest.
6. The Important Stovetop Cooking Stage
Bring the entire mixture to a vigorous simmer/boil.
Then maintain a strong simmer for approximately:
10–12 minutes
This initial stovetop cooking is important because the BillyBoil should not be relied upon to bring a cold chicken dish slowly up to a safe cooking temperature.
7. Into the BillyBoil
Place the lid securely on the inner pot.
Transfer immediately into the insulated BillyBoil.
Close the outer lid.
Leave completely undisturbed for:
2½–3½ hours
The chicken thighs should become beautifully tender and the vegetables should soften into the sauce.
8. Finish
Open and stir gently.
Taste.
Add:
- a little salt if necessary
- black pepper
- fresh coriander or parsley
- a small squeeze of lemon
The lemon is optional but particularly good because it cuts through the richness.
Serve With Rice
For 5–6 people:
Approximately 300–350 g dry rice
will provide a generous accompaniment.
Current Australian supermarket rice prices vary considerably by brand, so I would allow approximately $1.50–$2.50 for the rice portion.
And here's another important budget trick:
Don't make the rice an afterthought.
Rice is part of what makes this a genuinely economical meal.
The curry provides the chicken, vegetables and rich sauce, while the rice provides inexpensive bulk.
3 L Extra-Budget Variation
If chicken prices are particularly high:
Use:
350 g chicken thigh
and increase the vegetables to:
- 2 carrots
- 2 potatoes
- 1 capsicum
- 1 cup frozen peas
This is a very good way of stretching the chicken without making the meal feel skimpy.
The peas can be added during the final stage of stovetop cooking.
Approximate complete meal cost:
$13–$16 for 5–6 serves
or approximately:
$2.20–$2.70 per serve
Vegetarian "Butter Curry" Variation
The same sauce works beautifully without chicken.
Replace the chicken with:
- 1 × 420 g tin chickpeas
- 400–500 g potato
- 2 carrots
- 1 cup frozen peas
This could bring the whole curry down to approximately $7–$10, depending on vegetable and coconut-cream prices.
It also fits very nicely with the economical vegetarian recipes we've been developing.
BUDGET BILLYBOIL CHILLI CON CARNE
3-Litre BillyBoil
Rich, Hearty & Economical
This is a properly substantial Chilli Con Carne, with beef, kidney beans, tomatoes and plenty of vegetables.
The beans aren't merely there to save money — they add fibre, texture and extra plant protein while helping the beef go much further.
Makes
Approximately 5–6 generous serves
Cooking
Preparation: 15–20 minutes
Stovetop: approximately 12–15 minutes
BillyBoil: approximately 2½–3½ hours
Approximate Cost
Chilli only: $12.00–$15.00
With rice: approximately $14.00–$17.00
Approximately $2.35–$3.00 per generous serve
Prices vary with supermarket, location and specials.
Ingredients — 3 L
Beef
- 450 g regular or lean beef mince
- Approximate cost: $6.50
The current Coles 1 kg regular mince price of $14.50/kg gives a useful budget benchmark.
Beans
- 1 × 420 g can red kidney beans, drained and rinsed
- Approximate cost: $0.95
Basic Coles Simply kidney beans are currently listed at $0.95 per 420 g can.
Tomato Base
- 1 × 400 g can chopped/diced tomatoes — approximately $0.95
- 2 tablespoons tomato paste — approximately $0.40
- ¾ cup water — negligible cost
Basic Coles Simply chopped tomatoes are currently around $0.95 per 400 g can.
Vegetables
- 1 large brown onion, diced — $0.50–$0.70
- 2 medium carrots, diced — $0.40–$0.60
- 1 medium potato, diced into small cubes — $0.50–$0.70
- 2 cloves garlic, crushed — $0.15–$0.25
Optional:
- ½ cup frozen corn — approximately $0.50
Spices — 3 L
- 2 teaspoons sweet paprika
- 2 teaspoons ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika, optional
- ¼ teaspoon chilli powder for mild chilli
- ½–1 teaspoon chilli powder for a hotter version
- Black pepper
- Salt to taste
Approximate pantry cost used:
$0.60–$1.00
Optional Extras
- 1 teaspoon Worcestershire sauce
- Fresh parsley or coriander
- Squeeze of lime or lemon
- Natural yoghurt or sour cream to serve
These aren't necessary for the basic budget version.
3-Litre Cost Breakdown
| Ingredient | Approx. Cost |
| 450 g beef mince | $6.50 |
| Kidney beans | $0.95 |
| Tomatoes | $0.95 |
| Tomato paste | $0.40 |
| Onion | $0.50–$0.70 |
| Carrots | $0.40–$0.60 |
| Potato | $0.50–$0.70 |
| Garlic | $0.15–$0.25 |
| Spices | $0.60–$1.00 |
| Optional corn | $0.50 |
| Chilli total | $11.45–$13.55 |
Allow approximately $1.50–$2.50 for rice.
Complete meal
Approximately $13.00–$16.00
for approximately 5–6 generous serves.
METHOD — 3 L BILLYBOIL
1. Brown the Beef
Place the stainless-steel inner BillyBoil pot on the stovetop over medium-high heat.
Add the beef mince.
Break it up thoroughly with a wooden spoon.
Cook until browned.
If there is a lot of excess fat, drain some of it.
2. Add the Vegetables
Add:
- onion
- carrots
- potato
Cook for approximately 4–5 minutes.
Add the garlic.
Cook for another 30 seconds.
3. Awaken the Spices
Turn the heat down.
Add:
- paprika
- cumin
- oregano
- coriander
- chilli powder
Stir continuously for approximately 30 seconds.
Don't allow the spices to burn.
4. Build the Chilli
Add:
- chopped tomatoes
- tomato paste
- kidney beans
- water
- optional corn
Stir thoroughly.
5. Bring to the Boil
Turn the heat up.
Bring the whole mixture to a strong simmer.
Once bubbling well, maintain it for approximately:
10–12 minutes
Stir occasionally.
The potato should begin softening and the sauce should start becoming rich and thick.
6. Into the BillyBoil
Place the lid firmly on the inner pot.
Transfer immediately into the insulated BillyBoil.
Close the outer lid.
Leave completely undisturbed for:
2½–3½ hours
7. Finish
Open and stir.
Taste and adjust:
- salt
- pepper
- chilli
- lemon/lime juice
Fresh parsley or coriander is lovely stirred through immediately before serving.
FAMILY "LESS HOT" VERSION
This is the version I would particularly recommend for your website because parents shouldn't have to make a completely different meal for children.
Use:
Only ¼ teaspoon chilli powder
or leave it out entirely.
Keep the:
- paprika
- cumin
- oregano
- coriander
because they provide lots of flavour without necessarily making the dish hot.
Then put the heat on the table.
Serve with:
- chilli flakes
- chilli sauce
- fresh sliced chilli
for adults who like more heat.
That way:
One pot can suit the whole family.
RED OR YELLOW CAPSICUM VERSION — 3 L
This is my favourite variation for the family version.
Add:
1 red OR yellow capsicum
Cut into approximately 1 cm strips.
Current Coles pricing gives a useful guide of about 86 cents for a 220 g red or yellow capsicum.
How to use it
After browning the beef, add the onion and capsicum together.
Cook for approximately 3–4 minutes.
Then continue with the recipe.
The capsicum becomes wonderfully soft and sweet during the thermal-cooking period.
Approximate cost:
Add approximately $0.85
to the basic recipe.
Complete 3 L capsicum version:
Approximately $14.00–$17.00 including rice.
SERVING IDEAS — 3 L
The most economical accompaniment is:
Rice
Approximately 300–350 g dry rice for 5–6 people.
But you can also serve the chilli with:
- baked potatoes
- mashed potato
- pasta
- crusty bread
- corn chips when they're affordable
For a particularly inexpensive family meal, serve a modest bowl of chilli over rice with shredded cabbage or a simple green salad.
EXTRA-BEAN VERSION
If meat prices are particularly high:
Reduce beef to:
350 g
and add:
a second can of kidney beans
This can make 6 very generous serves.
It's also a good option for families trying to increase their bean intake.
HOT ADULT VERSION
For those who love chilli:
Use:
- 1 teaspoon chilli powder
- ½ teaspoon smoked paprika
- 1 finely chopped fresh chilli
Or simply put fresh chilli on the table.
Famil preference:
Keep the main pot moderately seasoned and let people add their own heat.
It's much easier than trying to cool down an excessively hot pot!
Fragrant 5-Spice Chicken & Rice Congee
3-Litre BillyBoil
Gentle, Nourishing & Very Economical
Congee is essentially a slow-cooked rice porridge, so it is an excellent way of making a relatively small amount of chicken into a substantial, comforting family meal.
Makes
Approximately 5–6 generous bowls
Cooking
Preparation: 15–20 minutes
Stovetop: approximately 12–15 minutes
BillyBoil: approximately 3–4 hours
Approximate Cost
$10.50–$14.00 for the congee
$12–$16 including optional garnishes
Approximately $2.00–$2.70 per generous serving.
Ingredients — 3 L
Chicken
- 400 g chicken thigh fillets, skinless, cut into approximately 2–3 cm pieces
Approx. $5.80
The current Coles large-pack benchmark is $14.50/kg.
You could use chicken breast, but thigh is generally more economical and remains wonderfully tender.
Rice
- 200 g white rice, preferably jasmine or medium-grain
Approx. $0.70
Basic Coles jasmine rice is currently $3.50/kg.
Don't rinse the rice excessively. A little of the surface starch is desirable for congee.
Vegetables & Aromatics
- 1 medium brown onion, finely chopped — $0.40–$0.50
- 1 large carrot, finely diced — $0.30–$0.40
- 3 cloves garlic, finely chopped — $0.20–$0.30
- 3–4 cm fresh ginger, finely grated — $0.40–$0.60
Fragrant Seasoning
- 1½ teaspoons Chinese five-spice — approximately $0.25
- 2 tablespoons soy sauce — approximately $0.20–$0.30
- ½ teaspoon white pepper, optional
- ½ teaspoon black pepper
- Salt, only if needed
Coles' five-spice contains cinnamon, star anise, fennel, cloves and black pepper, which gives this congee its characteristic fragrance.
Liquid
- Approximately 1.8 litres water or unsalted chicken stock
Start with 1.8 L and adjust after cooking if you prefer a thinner congee.
A homemade chicken stock is excellent here and helps keep the cost down.
Optional
- 1 teaspoon sesame oil — approximately $0.10–$0.15
- Spring onions
- Fresh coriander or parsley
- A little fresh ginger, finely shredded
- Lemon or lime
3-Litre Cost Breakdown
| Ingredient | Approx. Cost |
| 400 g chicken thigh | $5.80 |
| 200 g rice | $0.70 |
| Onion | $0.40–$0.50 |
| Carrot | $0.30–$0.40 |
| Garlic & ginger | $0.60–$0.90 |
| Five-spice | $0.25 |
| Soy sauce & seasonings | $0.30–$0.50 |
| Stock/water | $0–$0.80 |
| Optional sesame oil/herbs | $0–$0.50 |
| TOTAL | $8.35–$10.35 |
I'd allow a little extra for variations and shopping-price differences and present it on your webpage as:
Approximately $9–$12 per 3-Litre pot
Add garnishes:
Approximately $1–$2
Complete meal:
Approximately $10–$14
for 5–6 servings.
That makes it one of the more economical recipes in the collection.
METHOD — 3 L BILLYBOIL
1. Prepare the Rice
Measure out 200 g rice.
Give it a quick rinse under cold water, but don't rinse until the water runs perfectly clear.
The remaining starch helps produce the characteristic creamy congee texture.
2. Sauté the Aromatics
Place the stainless-steel inner BillyBoil pot on the stovetop.
Add a small splash of oil.
Add:
- onion
- carrot
Cook for approximately 3 minutes.
Add:
- garlic
- ginger
Cook for another 30–60 seconds.
3. Add the Five-Spice
Reduce the heat.
Add:
1½ teaspoons Chinese five-spice
Stir continuously for about 20–30 seconds.
You should immediately smell the cinnamon, star anise and other spices.
Don't let it burn.
4. Add the Chicken
Add the chicken pieces.
Stir them through the aromatic mixture.
Cook for approximately 2–3 minutes, turning them so the outside begins to change colour.
They do not need to be cooked through yet.
5. Add Rice & Liquid
Add:
- rinsed rice
- soy sauce
- pepper
- approximately 1.8 L water or stock
Stir very thoroughly so that the rice doesn't settle into a thick layer on the bottom.
6. Bring to a Vigorous Simmer
Increase the heat.
Bring the entire mixture to a strong simmer/boil, stirring frequently.
Once bubbling well, continue simmering for:
10–12 minutes
The rice will begin releasing its starch and the liquid will already start becoming creamy.
7. Into the BillyBoil
Put the lid securely on the inner pot.
Immediately transfer it into the insulated BillyBoil.
Close the outer lid.
Do not keep opening it.
Leave undisturbed for:
3–4 hours
8. Finish the Congee
Open carefully.
Stir thoroughly from the bottom upwards.
The rice should have swollen considerably and the congee should have become creamy.
If it is thicker than you like, simply stir in a little boiling water or hot stock.
Taste and adjust the soy sauce or salt.
Finishing Touches
A very small amount of sesame oil is lovely.
Then add:
- finely sliced spring onion
- fresh coriander or parsley
- finely shredded fresh ginger
- a little white pepper
For a bright finish, try:
A tiny squeeze of lemon or lime.
FAMILY-MILD VERSION
This recipe is naturally quite gentle.
For children, I would:
- use 1 teaspoon five-spice instead of 1½ teaspoons
- omit white pepper
- keep the ginger modest
Adults can add:
- chilli oil
- sliced fresh chilli
- chilli flakes
- extra white pepper
at the table.
That gives you one pot for the whole family.
EXTRA-VEGETABLE BUDGET VERSION
This is an excellent way to make the 3 L pot stretch further.
Add:
- another carrot
- ½ cup frozen peas
- 1 cup finely shredded cabbage
The cabbage is particularly good because it practically disappears into the congee while adding volume.
Add the peas and cabbage during the final 10–12 minutes of stovetop simmering.
Extra cost:
Only approximately $1–$1.50.
Result:
More food, more vegetables and still plenty of chicken flavour.
OPTIONAL EGG VERSION
For extra protein without buying more chicken:
After the congee is fully cooked, you can beat:
1–2 eggs
and slowly stir them into the very hot congee.
Stir continuously until the egg is completely cooked.
This produces delicate strands of egg throughout the congee.
It also makes the meal particularly satisfying.
Frozen peas can be particularly economical: a current Coles listing is $2.50/kg, while frozen carrot/pea/corn mix is listed at $4.20/kg. They are $3.60 at Aldi and Green Beans $2.80
LOTS OF RESEARCH, I HOPE YOU ENJOY THESE RECIPES:)
Consider my Intro Series: Garden to Table: How to Squeeze Maximum Nutrition and Big Grocery Savings Out of Limited Spaces to show you how Growing SOME Herbs and Veggies in Small Space Garden Patches or Spaces can Make a Difference for Your Budget. You will find Part 1, 2, 3, and 4 in my Blog!