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Chilli con Carne
  • large brown onion, chopped
  • clove garlic, crushed
  • 1 tablespoon olive oil
  • 300g lean beef mince
  • 1 teaspoon dried oregano or 1/2 cup fresh oregano leaves
  • 1/4 teaspoon chilli powder or 1 teaspoon fresh chili, finely chopped
  • 1/2 teaspoon cumin powder
  • 440g canned red kidney beans, rinsed and drained
  • 800g canned tomatoes, crushed
  • 1 medium stick of celery or 1 zucchini, grated or chopped
  • 1 medium carrot, grated or chopped
  • 2 tablespoons tomato paste
  • black pepper, freshly ground (season to taste)
  • 4 cups brown rice (from 2 cups uncooked rice), to serve
  • coriander for garnish (optional)
  1. Heat oil in a medium sized deep pan, add onion and gently fry over low-medium heat.
  2. Add garlic, herbs and spices and cook until fragrant (1-2 minutes).
  3. Add mince and cook until evenly brown.
  4. Add kidney beans, tomatoes, vegetables and tomato paste.
  5. Simmer over low heat for at least 30 minutes.
  6. Serve over cooked brown rice and garnish with coriander.


  • Serve with pasta and fresh shavings of parmesan cheese for an Italian spin

Storage Suggestions

Keep in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Medium-sized deep pan
  • Chopping board
  • Large knife
  • Grater
  • Spoon

Nutrition Information

646g Quantity per serving Quantity per 100g
Energy 2432kJ 377kJ
Protein 32g 5g
Fat, total 10.5g 1.6g
— Saturated 2.45g 0.4g
Carbohydrate 79.9g 12.3g
— Sugars 13.5g 2.1g
Fibre 16g 2.4g
Sodium 698mg 108mg