Chilli Con Carne

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Ingredients (serves 2) 

  • 250gm premium beef mince 

  • 1 large onion, chopped 

  • 1 capsicum, chopped

  • 1 carrot, chopped into small chunks  

  • 1 courgette, chopped

  • 1 cup chopped mushrooms 

  • 1 garlic clove, diced

  • 2 tbsp olive oil 

  • 1/2 tsp turmeric 

  • 1/2 tsp paprika 

  • 1/2 tbsp chilli powder 

  • 1/2 tsp cumin 

  • 150ml beef stock 

  • 200g canned tomatoes 

  • 1 heaped tbsp tomato paste 

  • 200g red kidney beans, washed 


  1. Heat olive oil in a large pan over medium heat. Place onion, garlic, carrots and beef mince into pan and cook for approx. 5 minutes or so until the mince turns brown. Add chilli powder, paprika, turmeric and cumin and stir to combine. Add remaining vegetables, capsicum, courgette, mushrooms and mix to combine. Add beef stock, tomatoes, tomato paste and stir for 5 minutes. Leave to simmer on low heat for approx 60 minutes. Check pan occasionally to ensure the bottom of the pan isn’t drying out and if it is, just add 1-2 tbsp of water and turn heat down to very low. Add can of kidney beans (ensure you rinse and wash these under water) and cook for another 10 minutes.

  2. Season with salt/ pepper. Serve on with brown/ basmati rice, grated cheese and a tbsp of coconut yoghurt. Garnish with parsley or fresh basil. 

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