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Photo of Chilli con carne and flatbreads by WW

Chilli con carne and flatbreads

Total Time
1 hr 20 min
30 min
50 min
Chilli con carne is a versatile Mexican inspired dish. Dial up the spice factor with the addition of fresh chilli.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Green capsicum

1 medium, finely chopped

Extra lean beef mince, raw

350 g

Smoked paprika

1 tbs

Ground cumin

2 tsp


1 tsp, black, cracked

Canned diced tomatoes

410 g, crushed

Canned red kidney beans, rinsed, drained

400 g

Fresh oregano

2 tbs, chopped

Fresh coriander

2 tbs, chopped, to serve


  1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 2 minutes or until softened. Add capsicum and cook, stirring, for 5 minutes or until softened.
  2. Add mince and cook, stirring to break up lumps, for 5–7 minutes or until browned. Add paprika, cumin and pepper and cook for 1 minute or until fragrant. Add tomatoes and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, covered, for 25–30 minutes or until sauce thickens. Add beans and oregano and simmer, uncovered, for 5 minutes or until beans are heated through.
  3. Serve chilli con carne sprinkled with coriander.


SERVING SUGGETION: 30g grilled flatbread (contains gluten).