Photo of Chilli con carne (2014) by WW

Chilli con carne (2014)

SmartPoints® value per serving
Total Time
55 min
10 min
45 min
A traditional chilli con carne needs to simmer for hours – this version is ready in a fraction of the time because it uses quick-cooking mince.


Calorie controlled cooking spray

4 spray(s)

Extra lean beef mince (5% fat), raw

500 g


1 medium, finely chopped

Carrots, raw

1 medium

Celery, Raw

1 stick(s)

Chilli Powder

1 tablespoons, level

Ground Cumin

1 teaspoons, level

Oregano, Dried

1 teaspoons, level

Baked beans, reduced sugar & salt

1 can(s), small

Tinned Tomatoes

1 can(s), large

Coriander, fresh

1 tablespoons

Brown Rice, dry

240 g


  1. Cook the rice according to pack instructions and then keep warm.
  2. Heat a large lidded saucepan over a high heat and spray with the cooking spray. Add the steak mince and use a wooden spoon to break up the mince as it cooks. Cook for around 10 minutes, until the meat is browned. Drain off any excess fat.
  3. Add the vegetables to the pan and cook for a further 5 minutes until softened. Add the chilli powder, cumin and oregano to the pan and stir briefly before adding the baked beans, tomatoes and 100 ml water.
  4. Bring to the boil, cover and simmer for 30 minutes. Remove from the heat, season to taste and stir in the coriander. Serve immediately with the rice.


Serve with some grated reduced fat Cheddar using your weeklies.

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