The Dinner Planner

Chilli Con Carne

No ratings yet
Recipe from Purely Delicious by Teresa Cutter, The Healthy Chef
Servings 4


  • 1 onion – finely diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 large carrot – grated
  • 2 sticks celery – sliced
  • 250 grams lean mince (beef, chicken, game meat are all great)
  • 1 red capsicum – chopped
  • 1 400 gram tinned tomatoes
  • 2 tbsp tomato paste
  • 1 400 gram tinned red kidney – drained
  • 125 grams cherry tomato – halved
  • 100 gram baby spinach leaves
  • 1 avocado – chopped
  • 1 bunch coriander – chopped
  • 1 lime
  • 1 red chilli


  • Sauté the mirepoix (fine dice) of onion carrot and celery for 3 minutes until softened.
    Add the spices and mince and cook through for 5 minutes until the mince is browned.
    Add the capsicum, tomato paste, tomato puree and beans.
    Pour over 2 cups of water.
    Simmer over a low – medium heat for 30 minutes until thick.
    Season with ground pepper and a little salt add cherry tomato.
    Fold in spinach and coriander just before serving.
    Spoon into bowls,  top with chilli to taste, avocado and a squeeze of lime.
    Enjoy by itself or with a side of steamed green vegetables, rice or quinoa.

Tips and Variations

Vegetarians can use extra beans and lentils in place of the meat.
Serve with rice, quinoa or corn chips.

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?