Everyones love chilli con carne… but we all seem to have different ideas on how to make it! Its origins are hotly debated along with the must-have ingredients and how “hot” it should be. So let me start by saying I am by no means brandishing this dish “authentic” or even “classic”. But it is a much loved chilli that comes together quickly and easily and has a lot of flavour. This version is on the healthier side, packed with beans and hidden veggies which will be sure to get past even the pickiest eater. These additions also make the meal go further, and you’ll find you’ll get at least 6 generous serves. I’ve kept things purposely mild on the heat front to suit everyone in the family’s tastes. This is especially important if you’re feeding small children or fussy husbands (ME). However, if you love your spice feel free to add in more cayenne pepper!
WHY YOU’LL LOVE THIS RECIPE…
Family friendly - let’s be honest, it’s rare everyone in a family is all spice lovers so this recipe is purposely quite mild. Easy to prepare Plenty of veggies
WHAT YOU’LL NEED
Here’s what you’ll need to make healthy chilli con carne (full measurements listed in the printable recipe card below). Don’t be worried by the long list - these are all common ingredients and if you don’t have any of the spices already they are great investments that can be used in a lot of Mexican-inspired dishes.
Olive Oil Onion Garlic Red Capsicum / Bell Pepper Beef Mince / Ground Beef Paprika Cumin Garlic Powder Onion Powder Cayenne Pepper Zucchini Carrot Red Kidney Beans Diced Tomatoes Beef Stock Cubes / Beef Bouillon Cubes Tomato Paste Salt and Pepper
QUICK NOTE ON CHILI POWDER
You may notice some recipes for chilli con carne call for chili powder and you might be curious why it’s left out here. I make my own mix of spices instead of using chili powder for two reasons. The first is that while in the US you’ll find “chili powder” sold in supermarkets that is a blend of spices including paprika, cayenne pepper etc. it’s far less common in other countries. It can also be far too easily confused / mixed up with chile powder (or chilli powder as it’s sometimes sold) which is made of pure ground dried chile peppers. The second reason is with a homemade spice blend you can tweak it easily to give more bold flavours or less heat. If your family is spice-adverse, adding a touch of cayenne is better than a pre-determined amount.
HOW TO MAKE HEALTHY CHILLI CON CARNE - STEP BY STEP
Heat oil in a large pot on medium heat. Add onion and garlic and cook for 1 minute, stirring regularly. Add capsicum / bell pepper to the pot and continue to stir regularly until onion is softened.
Turn the heat up to high and add mince / ground beef to the pot and cook, breaking up the meat with a wooden spoon or spatula, until browned.
Add spices to the pan and mix to combine. Next add zucchini, carrot, red kidney beans, diced tomatoes, tomato paste, beef stock cubes and water, and season with salt and pepper. Give it a good stir to mix everything well, bring to a boil then reduce heat to a simmer and allow to bubble gently uncovered for 30-40 minutes.
Serve immediately over rice, jacket potato or in a burrito bowl with your favourite toppings.
WHAT TO SERVE CHILLI WITH
Chilli con carne can be served in many ways - on a bed of rice, in a burrito bowl, on top of a jacket potato or even spooned over corn chips for nachos. The hardest decision, though, will be what to top your chilli with. Here’s a few topping suggestions to get you inspired:
Sour Cream or Greek Yoghurt Shredded Cheese Avocado Chopped Coriander Corn Chips
STORING ADVICE
Chilli is one of those dishes that tastes even better the next day (and the day after that)! Store it in an airtight container in the fridge for up to 3 days. It also freezes well, so don’t be afraid to stash away a portion or two for a night when you don’t feel like cooking.
TIPS FOR MAKING THIS RECIPE
Browning the meat is a must, but be careful not to overcrowd the pan as this causes the meat to steam instead of brown and the dish will lack a lot of flavour. If you need to, cook the meat in two batches. Feel free to add in more cayenne pepper if you like your chilli hot! Give the chilli a taste before serving and adjust salt and pepper if needed. If you’ve got some extra time you can leave this on the stove for longer at a lower temperature covered. I do this when I’m entertaining so it can slowly simmer away until we’re ready to eat. If you find the liquid absorbs too quickly during this process, add in a touch more water. Store in an airtight container in the fridge for a few days, or in the freezer for a few months.
MORE MEXICAN-INSPIRED RECIPES
Shredded Mexican Beef Healthy Guacamole Mexican Chicken Salad Vegetarian Mexican Pizza Vegetarian Three Bean Chili Healthy Chicken Tacos
If you’ve tried these Healthy Chilli Con Carne I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
Browning the meat is a must, but be careful not to overcrowd the pan as this causes the meat to steam instead of brown and the dish will lack a lot of flavour. If you need to, cook the meat in two batches.
Feel free to add in more cayenne pepper if you like your chilli hot! Give the chilli a taste before serving and adjust salt and pepper if needed.
If you’ve got some extra time you can leave this on the stove for longer at a lower temperature covered. I do this when I’m entertaining so it can slowly simmer away until we’re ready to eat. If you find the liquid absorbs too quickly during this process, add in a touch more water.
Store in an airtight container in the fridge for a few days, or in the freezer for a few months. Adapted from Recipe Tin Eats Chilli Con Carne. Nagi’s recipe is brilliant as is, I’ve just tinkered with it over the years to cater to my fussy and spice adverse husband, as well as finding excuses to fit more veggies in our diet! Nagi’s trick for using stock cubes instead of liquid stock brings so much more flavour to mince dishes.
