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Chilli Con Carne – Recipe

Ok, so if you have been reading my blog so far, you will know I am trying to shed a few (many) excess pounds. Now I realise there are many people like me out there, who find it hard to stay on track because they don’t enjoy the food.

I have spent a lot of time looking up recipe ideas over the years, and making my own adjustments to them to match my tastes. This is one of my favourites, and great as a winter warmer with a jacket potato, or served with rice and a nice glass of wine on the patio on a summer evening.


1000g – Lean Minced Beef (less than 5% fat) or Meat Free Mince
500g – Tomato Passata
400g – Chopped Tomatoes
150g – Sweetcorn
250g – Chopped Mushrooms
250g – Red Kidney Beans
2.5 tspn – Hot Chilli Powder
1 – Chopped Large Red Onion
1 – Chopped Large Bell Pepper


  • Place the minced beef into a pan to brown on a low heat
  • Mix the passata, chilli powder, kidney beans and chopped tomatoes together with the sweetcorn
  • When the mince is browned, add the onion, pepper and mushrooms to the pan and mix, cook until the onion just starts to become translucent
  • Add the passata mix to the ingredients in the mince pan and stir together well


This recipe can either be cooked on the hob by continuing to heat the mix on medium for another 10 minute.

Personally I prefer to cook this in a slow cooker on low for at least 6 hours.

With a chilli, as with most types of curry, the secret it getting the flavour not just the heat. As a result, slow cooking is the best way to do this. In fact, the longer this is in the slow cooker, the better it tastes. I will generally cook this for 10 hours


This recipe will serve 4 and is just 461 calories per serving.

I normally like to serve this with a portion of wholegrain rice, but could be served with a baked potato, or with salad, or even over pasta


Once cooked you should store any excess in the fridge and consume within 2 days, or freeze for up to 2 months (recycled plastic takeaway tubs are perfect for this)

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