chilli con carne

Chilli con carne

This chilli con carne is a hearty dish that will warm you from the inside out. It is high in protein, fibre, vitamin C and is low GI, leaving you feeling full for longer. Chilli con carne is also a delicious meal even without the rice.



1 tbs olive oil

1 x onion, diced

2 cloves garlic, crushed

1-2 carrots, diced

2 stalks of celery, diced

1 red capsicum, diced

1 yellow capsicum, diced

1 small zucchini, diced

2 tsp chilli powder

2 tsp cinnamon

2 tsp cumin

1 tsp coriander

500g beef mince

2 x 400g tinned tomatoes

1 x 400g tin of red kidney beans, drained

1 x 400g tin of chickpeas, drained

1 small bunch of coriander

1 cob of corn, kernels removed or 1 x 400g tin of corn

1 tbs balsamic vinegar

1/3 cup uncooked basmati rice per person


1 avocado

2 tbs natural yoghurt



  1. Heat oil in large saucepan and add onion, garlic, carrot, celery, zucchini and capsicum and stir to cook for 2-3 minutes.
  2. Add chilli powder, cinnamon, cumin and coriander and stir, cooking for a further 5 minutes.
  3. Add beef mince and allow to brown slightly, breaking up the lumps.
  4. Add tomatoes, chickpeas, kidney beans and 2 cups of water, along with the chopped stalks of the coriander and the balsamic vinegar.
  5. Allow to simmer away for about an hour until the liquid has reduced, stirring occasionally. Stir in coriander leaves, reserving some for garnish.
  6. Once cooked, prepare the rice as per instructions on the packet.
  7. Mix the avocado and natural yoghurt together with a squeeze of lime to make the guacamole.
  8. Serve chilli on top of fluffy rice with a dollop of guacamole on the side.