
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