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Photo of Chilli Con Carne by WW

Chilli Con Carne

13
9
4
SmartPoints® value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
A delicious Mexican chilli con carne recipe packed with kidney beans and spices. Not only are kidney beans a great source of protein and fibre, but they can also count towards your five-a-day. This a a perfect winter warmer dish, that is also a great option for when you have people over, as it can just be left to bubble away on the hob for a few hours to allow the flavours to develop, whilst you entertain. We've added cocoa powder to this recipe which adds depth and richness to the chilli. If you don't have cocoa powder then you could use black coffee or a teaspoon of Marmite. Just remember to adjust the SmartPoints. We've used mild chilli powder in this recipe, but if you like things spicier then swap this for 2 teaspoons of hot chill powder. You could also try adding some grated carrot or chopped red pepper to the dish to increase the veggie load, just add them in step 2 with the garlic and cook for 2 minutes. If you feel like making a double batch, then this chilli con carne is easily frozen and will keep for up to 3 months in the freezer.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Extra lean beef mince (5% fat), raw

500 g

Onion(s)

1 medium, finely diced

Garlic

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

Instructions

  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.

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