Easy Chilli Con Carne

Name: Easy Chilli Con Carne
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 onion; 4 mushrooms; 1 yellow bell pepper; 3 cloves garlic clove; 500 g beef mince; 400 g chopped tomatoes; 240 g Kidney Beans; 2 tablespoon tomato puree; 200 ml beef stock; 1 tablespoon cocoa powder; 1 teaspoon smoked paprika; 1 teaspoon ground coriander; 1 teaspoon mild chilli powder; 2 teaspoon cumin; 1 pinch sea salt and ground black pepper; 15 g fresh coriander (cilantro); 2 tablespoon Worcestershire sauce

User Reviews

4.9

57 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
6 servings
Calories
294 kcal
Course
Main Course
Cuisine
Mexican

Easy Chilli Con Carne

Leo Hart

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A hearty and comforting meal, this Easy Chilli Con Carne is deliciously smoky and packed with lean protein, beans and veggies for a meal the whole family will love.

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Ingredients

Servings

1 tablespoon olive oil
1 onion peeled and diced
4 mushrooms diced
1 yellow bell pepper diced
3 cloves garlic clove crushed
500 g beef mince
400 g chopped tomatoes canned
240 g Kidney Beans canned, drained
2 tablespoon tomato puree
200 ml beef stock
1 tablespoon cocoa powder
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon mild chilli powder or more to taste
2 teaspoon cumin
1 pinch sea salt and ground black pepper
15 g fresh coriander (cilantro) chopped
2 tablespoon Worcestershire sauce

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Instructions

Heat 1 tablespoon Olive oil in a large pan and add 1 Onion, 4 Mushrooms, 1 Yellow bell pepper and 3 cloves Garlic clove and gently cook for 4 minutes until softened.
Add 500 g Beef mince and cook for 3-4 minutes until browned.
Add 400 g Chopped tomatoes, 240 g Kidney beans, 2 tablespoon Tomato puree, 200 ml Beef stock, 1 tablespoon Cocoa powder, 1 teaspoon Smoked paprika, 1 teaspoon Ground coriander, 1 teaspoon Mild chilli powder, 2 teaspoon Cumin, 2 tablespoon Worcestershire sauce and 1 pinch Sea salt and ground black pepper to the pan and stir well.
Simmer for 15-20 minutes, until the sauce has thickened. Stir in the 15 g Fresh coriander (cilantro) before serving.

Notes

Chilli is supposed to be spicy, however if you can't handle the heat (no judgement), then use less chilli powder or none at all.
If you don't want to make your own spice mix, you could just use fajita seasoning instead, however you wouldn't get the same authentic flavour.
Why not load your chilli with toppings. Grated cheese, jalapenos and avocado work well.
Make sure you make extra, as leftovers are great on a baked potato, stirred in to mac and cheese or used as a nacho topping.
Any extra leftovers can be frozen for 2-3 months.
Give a richer flavour to this chilli by swapping some of the stock for red wine.

Nutrition Information

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Serving 1portion Calories 294kcal (15%) Carbohydrates 18g (6%) Protein 20g (40%) Fat 20g (31%) Saturated Fat 7g (35%) Cholesterol 59mg (20%) Sodium 236mg (10%) Potassium 766mg (22%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 585IU (12%) Vitamin C 46mg (51%) Calcium 69mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 294 kcal

% Daily Value*

Serving	1portion
Calories	294kcal	15%
Carbohydrates	18g	6%
Protein	20g	40%
Fat	20g	31%
Saturated Fat	7g	35%
Cholesterol	59mg	20%
Sodium	236mg	10%
Potassium	766mg	16%
Fiber	5g	20%
Sugar	3g	6%
Vitamin A	585IU	12%
Vitamin C	46mg	51%
Calcium	69mg	7%
Iron	5mg	28%