Chilli con carne is my go to recipe when I know I have a busy week ahead. I just make a big batch and thats my lunches sorted for the week, I also feel rather smug when Im tucking into this easy to prep but delicious chilli and everyone else is eating a meal deal from the local supermarket. This recipe is perfect for families as its an easy one pot job with minimal prep. Not only that but with a few tweaks to a normal chilli recipe and you have a healthy alternative to a classic, but still full of flavour!

Serves: 4 


400G Lean Beef Mince (I used less than 5% fat mince)
1 Diced Red Onion
1 Diced Red Pepper
1 Crushed Garlic Clove
1 Can of Red Kidney Beans (Drained)
1 Can of Chopped Tomatoes
2 Tbsp Tomato Puree
1 Tsp Chilli Powder
1 Tsp Smoked Paprika
1 Tsp Ground Cumin
1 Beef Stock Cube
250ML Boiling Water
Pinch of Salt
Pinch of Pepper


Heat 2 Tbsp of an oil of your choice in a large casserole pan on a medium heat, add the onion, pepper, garlic, chilli powder, paprika, cumin and a good pinch of salt and pepper, then cook for 5 minutes, until softened, stirring regularly. Next add the mince beef and cook for a further 5 minutes. Add the chopped tomatoes, tomato puree, stock cube and boiling water to the pan and leave to simmer for 20 minutes, stirring occasionally. Finally add the drained kidney beans and leave to simmer for a further 10 minutes, or until thickened. Serve with some fluffy rice or cous cous, some yoghurt and avocado with a wedge of lime on the side.

Enjoy! 🙂

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