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Chilli con carne with rice

Chilli con carne

Total Time
1 hr 15 min
15 min
1 hr
This richly spiced beef and bean casserole served with coriander and jasmine rice is sure to be a hit with the family!


Olive oil

1 tbs

Lean beef mince, raw

500 g

Brown onion

2 medium, finely chopped


1 medium, diced


2 stick(s), diced


2 medium, diced


1 clove(s), crushed

Ground cumin

2 tsp

Chilli powder

1 tsp

Ground cinnamon

2 tsp

Canned diced tomatoes

1 400g can, (1 x 400g can)

Canned red kidney beans, rinsed, drained

1 can(s), (1 x 400g can)

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Tomato paste

2 tbs

Balsamic vinegar

2 tbs

Fresh coriander

cup(s), sprigs

Oil spray

1 x 3 second spray(s)


  1. Heat the oil in a large non-stick saucepan over high heat. Cook the mince, breaking up any lumps, for 5 minutes or until browned. Transfer to a large bowl.
  2. Lightly spray the saucepan with oil and reduce to medium–high heat. Cook the onion, carrot, celery, zucchini and garlic, stirring, for 8 minutes or until softened. Return the mince to the pan with the cumin, chilli powder and cinnamon. Cook, stirring, for 1 minute or until fragrant. Stir in tomatoes, beans and chickpeas.
  3. Whisk 1¾ cups (435 ml) water, tomato paste and balsamic vinegar in a jug until combined. Add to the saucepan and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 45 minutes or until thickened.
  4. Top with coriander to serve.


SERVING SUGGESTION: ½ cup (85g) steamed jasmine rice and lightly steamed baby spinach leaves.