Chilli Con Carne is a dinnertime classic. A wholesome, delicious meal with a hint of spice – no wonder it’s a firm family favourite. I’ve been making Chilli Con Carne since my university days. A full batch can offer 5-6 portions so it’s a great meal prep dish and works out very cost effective.
If you don’t eat meat, the beef can easily be swapped for Quorn mince or a similar vegetarian alterative. This meal does take a bit of time to prepare as there’s a bit of chopping involved, but it does mean you won’t have to cook for a few nights! Take a look below to find out exactly how to whip yourself up a tasty Chilli Con Carne.
What you’ll need to make Chilli Con Carne:
500g lean beef mince (swap for Quorn to make it vegetarian)
3 x medium bell peppers
300g closed cup mushrooms, sliced
1 large onion, sliced
2 x cloves of garlic, crushed
1 large can of sweetcorn
2 x 400g cans of mixed beans
3 x 400g cans of chopped tomatoes
1 can of garden peas
2 x medium courgettes, sliced and quartered
2 x tsp of hot chilli powder
Method:
– Add your sliced onions and garlic into a large pan/wok and cook until brown.
– Then, add your beef into the pan and cook until there is no pink to be seen and it’s beginning to brown.
– Add the peppers, mushrooms, courgettes in to the mix and continue to cook and stir until they begin to soften and brown.
– After a few minutes, add the sweetcorn, peas and mixed beans and stir them in well.
– Finally, add the chopped tomatoes and your chilli powder and stir everything together.
– Reduce the heat and allow everything to simmer for 10 mins.
– Serve in either a jacket potato, or on a bed of wholegrain rice and enjoy!
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This really is a great recipe to try, so if you’re looking for a spicy, nutritious meal, Chilli Con Carne is the option for you!
For more recipe ideas or nutritional guidance, feel free to message me on my Instagram page: @suzyquinnfitness, or head to my contact page.