Photo of Chilli Con Carne by WW

Chilli Con Carne

SmartPoints® value per serving
Total Time
55 min
15 min
40 min
A brilliant winter warmer – just leave it to bubble away on the hob for the flavours to develop. The cocoa powder adds depth and richness to the chilli.


Calorie controlled cooking spray

4 spray(s)

Extra lean beef mince (5% fat), raw

500 g


1 medium, finely diced


2 clove(s), minced

Chilli Powder

1 tablespoons, level, mild

Ground Cumin

2 teaspoons, level

Plain White Flour

1 tablespoons, level

Beef stock cube(s)

1 cube(s), to make 400 ml stock

Tinned Tomatoes

1 can(s), large, chopped

Kidney Beans, cooked

1 can(s), large, drained, drained and rinsed

Tomato Purèe

1 tablespoons, level

Cocoa Powder

2 teaspoons, level

Oregano, Dried

1 teaspoons, level

Bay leaf, dry

1 leaf/leaves

Brown basmati rice, dry

200 g

Corn on the cob, raw

2 medium, (4 cobettes)

Coriander, fresh

1 tablespoons, chopped, to garnish


  1. Mist a large nonstick pan with cooking spray and put over a medium heat, then add the mince and onion. Cook for 5 minutes, until the beef is brown all over.
  2. Add the garlic, chilli powder and cumin and cook for 1 minute. Sprinkle over the flour and stir well.
  3. Add the stock, tomatoes, kidney beans, tomato purée, cocoa powder, oregano and bay leaf. Stir well and season to taste. Reduce the heat to a simmer and cover partially with a lid. Leave to cook, stirring occasionally, for 30 minutes until the sauce has thickened.
  4. Meanwhile, cook the rice according to pack instructions, and cook the corn cobettes in a pan of simmering water for 5 minutes, or until just tender.
  5. Serve the chilli con carne with the rice and corn, garnished with the chopped coriander.


Want it spicier? Swap the mild chilli powder for 2 teaspoons of hot chilli powder. The chilli can be frozen without the rice in an airtight container for up to 3 months.

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