Chilli con carne

Chilli con carne

Category: Main meal | Serves: 4

Prep time: 20 minutes | Cooking time: 1 hour


2 tsp sunflower oil

1 large red onion, chopped

2 carrots, finely chopped

2 sticks celery or 2 courgettes, finely chopped

1-2 cloves garlic, crushed

2 fresh red chillies, seeded (if desired) and finely chopped

350g (12oz) extra lean minced beef (5% fat)

1 tsp each hot chilli powder, ground cumin and ground coriander

2 tsp tomato purée

1 1/2 tsp dark soft brown sugar

400g (14oz) can chopped tomatoes

250ml (9fl oz) homemade vegetable stock

400g (14oz) can red kidney beans in water, rinsed and drained

Chopped fresh coriander, to garnish (optional)

  1. Heat sunflower oil in a heavy-based non-stick pan; add onion, carrots, celery, garlic and chillies. Cook over a medium heat for about 10 minutes or until vegetables are beginning to soften; stir occasionally.
  2. Add minced beef; cook for about 10 minutes or until beef is coloured all over, stirring regularly and breaking up minced beef as you go.
  3. Stir in ground spices and tomato purée; cook for 1 minute, stirring. Add sugar, tomatoes and stock. Bring to the boil; reduce heat, cover and simmer gently for 30 minutes, stirring occasionally.
  4. Stir in kidney beans; increase heat slightly and cook gently for a further 10-15 minutes. Garnish with chopped coriander (if desired). Serve hot with cooked rice.
  5. This recipe is suitable for freezing.

Nutritional information

Chili Con Carne