Chilli Con Carne


This is our absolute favourite chilli con carne recipe. Anyone who recreates it always gets in touch to rave about it! 


If you're trying this, why not double up on the portions - Nothing makes meal prep easier than using leftovers from dinner for lunch the following day! You can also batch cook large portions of the following, and separating them into freezer bags, to last you for the days, or even weeks (if frozen) to come. Plus, these dishes have a way of tasting better the second time around! 


Ingredients (Serves 3-4)



  • 450g lean beef mince

  • 2 tsp. coconut oil

  • Cloves of garlic (crushed)

  • 1 red pepper (diced)

  • 1 yellow pepper (diced)

  • 3 tsp. cumin

  • 1 tsp. chilli powder

  • 1-2 tsp. chilli flakes (crushed)

  • 250g mushrooms

  • 1 can of chopped tomatoes

  • 1 can of kidney beans (rinsed and drained)

  • 3 tbsp. tomato purée

  • 1 beef stock cube

  • Freshly ground black pepper 



  1. Cook the mince in a large frying pan until it starts to turn brown, scooping off any fat that appears with a spoon

  2. In a separate pan, heat the onions, garlic and peppers for a couple of minutes

  3. Add cumin, chilli powder and chilli flakes to the vegetables and cook for 5 minutes

  4. Add the mushrooms to the pan and cook for a further 5 minutes

  5. Add the browned mince, chopped tomatoes, tomato purree, kidney beans and stock cube (dissolved in 100ml of boiling water) to the vegetables

  6. Cover and simmer for 10 – 15 minutes until the vegetables have softened

  7. Season with black pepper and serve



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