A leaner version of all time family favourite – each serving of this Chilli is packed with around 30 grams of protein, this is comfort food for the fit foodie!
Chilli Con Carne has been one of my favourite dishes to cook up for a number of reasons; it’s quick and easy to make, relatively inexpensive, versatile AND (most importantly) it’s absolutely delicious. You can pair this Chilli with nearly anything; rice, nachos, jacket potato. Or even eat it alone (yes, it’s that good)!
What I love about a Chilli is the majority of the ingredients are inexpensive kitchen pantry essentials so it I can usually throw this meal together relatively quickly with minimal additional shopping. I like to add my own homemade blend of spices but a premade spice mix will work just as well.
I used red kidney beans for mine but black beans or mixed beans would also be tasty options. You can definitely load up on your favourite veggies on this dish such as sweetcorn, peas and peppers; would be fantastic additions to this dish.
This Chili Con Carne goes great with…
- Rice – Coriander rice is my favourite, but plain white or brown rice is also good!
- Baked Potato – Sweet Potato is especially delish with this!
- Potato Wedges
- Tortillas or Nachos
- Roasted Vegetables
And is brilliant topped with…
- Cheese – Low fat cheese or mozzarella are good lean
- Avocado or Guacamole
- Fresh coriander
- Sour cream
Comforting Lean Chilli Con Carne
- 1 tsp olive oil or few sprays of oil spray
- 1 large onion diced
- 500 g lean beef mince 5% fat
- 2 tsp minced garlic
- 1 x 400g cans chopped tomatoes
- 1 x 400g can kidney beans drained and rinsed (mixed or black beans can also be used)
- 2 tbsp tomato puree
- Beef stock cube with 300ml water
- Chili Con Carne/Taco Spice store bought, or spice mix below
- 1 bay leaf
- Fresh coriander
- salt & pepper
- Optional: mozzarella or cheese of choice to top
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chilli powder/flake
- 1 tsp coriander
- ½ tsp marjoram/oregano
- Preheat a non-stick pot on a medium heat then add oil or few sprays of oil.
- Add diced onion and cook for 2-3 minutes or until onions become transparent.
- Stir in the beef mince, garlic, spices, salt and pepper and cook beef until browned.
- Then add the chopped tomatoes, kidney beans, beef stock and bay leaf. Bring the mixture to a boil then reduce heat to a simmer.
- Cook for 25 minutes, stirring occasionally.
- Remove from heat and allow a few minutes before serving. Serve topped with fresh chopper coriander.