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A bowl of chilli con carne and rice with a dollop of sour cream on top
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4.85 from 19 votes

Easy Chilli Con Carne

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Diet: Gluten Free
Allergen: Celery, Fish, Meat
Servings: 6 servings
Calories: 294kcal
Author: Dannii Martin

Ingredients

  • 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
UK Metric Measures - US Customary Measures

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

Serving: 1portion | Calories: 294kcal | Carbohydrates: 18g | Protein: 20g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 236mg | Potassium: 766mg | Fiber: 5g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 46mg | Calcium: 69mg | Iron: 5mg

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