Description
A hearty, spiced minced beef and bean stew simmered with tomatoes, vegetables, and warming chilli spices. Served over fluffy rice, this classic chilli con carne is comforting, versatile, and perfect for batch cooking.
Ingredients
300 g extra-lean minced beef
1 large onion, finely chopped
2 garlic cloves, finely chopped
400 g chopped tomatoes
2 tablespoons tomato purée
2 teaspoons chilli powder
1 teaspoon ground cumin
1 red pepper, deseeded and chopped
2 handfuls cup or button mushrooms, sliced
410 g red kidney beans, drained
150 ml reduced-salt vegetable or chicken stock
300 g easy-cook white or brown rice
1 pinch ground black pepper
Instructions
- Cook the Beef: Heat a large saucepan, add minced beef in batches, and cook until browned. Add onion and garlic, cooking for 2–3 minutes until softened.
- Add Vegetables and Spices: Stir in chopped tomatoes, tomato purée, chilli powder, cumin, red pepper, mushrooms, kidney beans, and stock. Mix well, bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Cook the Rice: While the chilli simmers, cook rice according to packet instructions.
- Serve: Season with black pepper and serve hot with the cooked rice.
Notes
- Swap minced beef for turkey mince for a lighter option.
- Make it vegetarian with plant-based mince or extra beans.
- Increase heat with cayenne pepper or fresh chillies.
- Experiment with different beans like black beans or pinto beans.
- Serve without rice over baked potatoes, wraps, or nachos.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe with rice
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 430 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 55 mg
