Photo of Chilli con carne by WW

Chilli con carne

Points® value
Total Time
50 min
10 min
40 min
This Mexican chilli con carne recipe is easy to make and super tasty. Perfect for a family meal or mid week entertaining.


Calorie controlled cooking spray

5 spray(s)

Extra lean beef mince (5% fat), raw

450 g


1 large, chopped finely


2 clove(s), crushed

Red pepper

1 medium, de-seeded and chopped roughly

Chilli Powder

1 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Tinned Tomatoes

400 g

Kidney Beans, cooked

1 can(s), large, drained, red, drained

Vegetable stock cube

1 cube(s), beef, make up to 250ml with hot water

Brown Rice, dry

240 g

Fat Free Natural Yogurt

80 g, (4 tbsp)


  1. Heat a large pan over a medium heat. When hot, spray with low fat spray, add the mince, increase the temperature and cook for 4–5 minutes, stirring all the time until lightly browned.
  2. Stir in the onion, garlic and red pepper and cook for a further 4–5 minutes until the onion has started to soften. Add the chilli powder and cumin and cook for 1 minute.
  3. Add the tomatoes, kidney beans and beef stock and season to taste. Bring to a simmer, cover and cook for 25–30 minutes, stirring occasionally.
  4. Meanwhile, cook the rice according to packet instructions.
  5. Serve the chilli and rice topped with a spoonful of yogurt, sprinkled with a little chilli powder and garnished with coriander.