Recipe: Chilli-Con-Carne

Who else loves a chilli?? I know I do. It’s proper comfort food for me, and I love curling up on the sofa with a bowl of chilli on a cold night.


Now, you may think “huh???!! She lives in the bloody desert” which is true – but the air con is pretty cold lol! Chilli is one of those dishes that you can make a big ol batch of and freeze to eat whenever you can’t really be bothered to cook anything. It’ll keep for aaaaaages, and it normally always tastes better the day after anyways, so why not make extra?



(Serves 4)

3 Cloves Garlic – Crushed

1 tsp Paprika

2 tsp Chilli Powder

1 Onion – Chopped

500g Lean Mince Beef

200g Tomato Puree

1 Tin Chopped Tomatoes

1 Tin Baked Beans

1 Tin Kidney Beans

200g Chickpeas (100g before soaking)


Option ONE

Β –Β Throw all of the ingredients in a slow cooker, stir and leave for 4-6 hours on a low setting

Option TWO

– Sauté the onion & garlic in a large pan for 2-3 minutes

– Lower the heat, add the spices and cook off for 1 minute

– Add in the mince and brown off, before adding in the remainder of the ingredients to the pan

– Leave to simmer for 25-30 minutes

Rice (Wholegrain Brown Rice)

– Use the ratio of two cups water to one cup rice, and put this into a pan with a lid

– Set the temperature to maximum and bring to the boil, uncovered

– Once boiling, put the temperature to simmer with the lid on for 20 minutes

– Turn off the heat and let the rice sit for a further 10-20 minutes

– Serve & Enjoy!!!

Nutritional Info

Per Chilli Serving – 451 Cals

34% Protein (36g)

34% Carbs (36g)

33% Fat (16g)

Per Serving (with 1/2 cup wholegrain brown rice) – 559 Cals

29% Protein (39g)

43% Carbs (59g)

28% Fat (17g)