Chilli con carne

This chilli con carne recipe is a delicious classic that always goes down well, the perfect meal for entertaining. So get your friends and family around and give this recipe a go.

By Sarah Murphy
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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  • 1/2 cup beef stock
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoon ground cumin
  • 2 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • pinch of dried chilli flakes
  • 250 gram lean beef mince
  • 1 1/2 cup passata
  • 400 gram can four bean mix, rinsed, drained (see recipe tip)
  • 250 gram cherry tomatoes, halved
  • 1 yellow capsicum, seeded, chopped
  • 2 tablespoon coriander, chopped, plus extra leaves to serve
  • 1 tablespoon lime juice
  • 1/4 cup no-fat natural yoghurt to serve


  • 1
    In a frying pan, bring 1 tablespoon stock to the boilon high. Sauté onion andgarlic for 2-3 minutes. Mix in spices and cook for 1 minute until fragrant.
  • 2
    Add mince and brown for 3-4 minutes, breaking up lumps. Stir in passata, remaining stock and beans. Simmer, uncovered, for 10 minutes, then add half the tomatoes, cooking for 2 minutes.
  • 3
    Finely chop remaining tomatoes and toss in a bowl with capsicum, corianderand lime juice.
  • 4
    Serve chilli con carne sprinkled with extra coriander leaves. Accompany withsalsa, yoghurt and tortilla crisps, if desired.


Try canned chickpeas or lentils instead of bean mix.