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Chilli con carne
heartfoundation.org.au|Helpline 13 11 12

Chilli con carne

35 - 40 minutes (15 minutes)
Serves 4
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 stalks celery, finely diced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon Mexican chilli or spice powder
  • 400g lean beef mince
  • 1 carrot, peeled, grated
  • 1 zucchini, grated
  • 1 red capsicum, halved, seeded, thinly sliced lengthways
  • 1 green capsicum, halved, seeded, thinly sliced lengthways
  • 200g no added salt red kidney beans, rinsed and drained
  • 400g tin no added salt chopped tomatoes
  • 1 tablespoon tomato paste
  • 1/2 cup water
  • 1/2 bunch coriander, finely chopped
  1. Heat oil in a large pan over medium-high heat. Cook onion, garlic and celery, stirring for 5 minutes or until softened.
  2. Add cumin, paprika, chilli powder and beef mince and cook for 5-7 minutes or until the mince is browned.
  3. Add carrot, zucchini, capsicums, and kidney beans and cook, stirring for 4-5 minutes until vegetables are tender.
  4. Add chopped tomatoes, tomato paste and water. Bring to the boil, then reduce heat and cook over low heat for 20-25 minutes or until mixture slightly thickens.
  5. Allow to cool. Freeze in an airtight container.
  6.  Once reheated, stir through coriander before serving.

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