Chilli Con Carne

Ready in 45 mins

Gluten Free
  • Serves 4, costs under £4.00
  • Cooks in 35 mins
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(Based on 1 serving of 560g)

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  • ½ Pack Minced Beef, Lean (200g)
  • 2 Onions, Small Sized (120g)
  • 2 Garlic Cloves (6g)
  • 2 Tins Chopped Tomatoes (800g)
  • 1 Teaspoon Chilli Powder (3g)
  • 1 Red Pepper (160g)
  • 5 Mushrooms, Large Sized (100g)
  • 1 Tin Kidney Beans (400g)
  • 1 Pinch Ground Black Pepper (1g)
  • 1 Tablespoon Vegetable Oil (10g)
  • 1 Mug Rice (300g)

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Cost Saver Tips

This is one of those recipes where you can make a large batch and then freeze it for later in the week.

Tips for Kids

Chop vegetables into small pieces.



  1. Peel and chop the onions, slice the mushrooms and the pepper. Finely chop or crush the peeled garlic.
  2. Heat oil in a pan and add the onion.
  3. When the onions start to turn brown add the mince, browning it over a gentle heat, and stir continuously to stop it from sticking.
  4. Add the garlic, then add chopped tomatoes and chilli powder, bring the sauce to the boil then cover and lower the heat and simmer gently for 10-15 minutes. Give it a good stir from time to time.
  5. Meanwhile bring two mugs of water to the boil, add the rice and follow instructions on the packet for cooking.
  6. While the rice is cooking add the red pepper and sliced mushrooms to the sauce and simmer for 5 minutes.
  7. Add the drained kidney beans and simmer for another 5 minutes.
  8. Add black pepper to taste and serve with rice.

Recipe source : Eat Better Feel Better