Chilli Con Carne

Chilli Con Carne

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Chilli-Con-CarneThis is a variation on the chilli con carne classic I like with its good balance of veggies and protein.


  • 300g Lean beef mince
  • 1 can red kidney beans, rinsed and drained
  • 1 can chopped tomato
  • 1/2 zucchini, chopped
  • 1/2 red capsicum, chopped
  • 1 carrot, grated
  • 1/2 onion, diced
  • 3-4 small mushrooms, chopped
  • 1 clove garlic
  • 1 red chilli
  • Cracked pepper to taste
  • Canola spray
  • 1tsp HP Sauce/Worcestshire sauce
  • Grated Pecorino (if desired)


  1. Saute garlic, onion and chilli in fry pan sprayed lightly with canola oil
  2. Add mince, break it all up and cook until brown
  3. Add all the other ingredients, stir
  4. Simmer on medium heat for 5 mins, or until cooked
  5. Serve, with basmati rice, quinoa or barley. Sprinkle pecorino on top, if desired.

Serves 4


(BJC Health Dietitian at Chatswood, Parramatta and Brookvale)


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