Here’s my trusty recipe for a quick and easy mid-week dinner. Chilli con carne doesn’t need to take the whole evening off you, cook it in around 20 minutes without compromising on the flavor by not adding too much liquid up front.
The amount of minced beef I use in this recipe may be slightly less than you’re used to, but it soon bulks out with the tomatoes, beans and sweetcorn to make this a low-fat dish the whole family can enjoy.
The toughest decision I find with chilli con carne is which side to serve with it – i’m always torn between rice, chips, nachos or garlic bread, but this evening I opted for homemade tortilla chips! What will you serve yours with? Let me know how you get on in the comments below.
How To Make A Quick Chilli Con Carne
- 1 Large Onion (Diced)
- 1 tbsp Vegetable or Sunflower Oil
- 250g Lean Minced Beef (I use 5% fat)
- 2 Garlic Cloves (Crushed)
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Chilli Powder (or less if you want less spice)
- 1/2 tsp Garlic Granules (optional)
- 1/2 tsp Cinnamon (optional)
- 1 Beef Stock Cube
- 100ml Water
- 400ml Tin of Chopped Tomatoes
- 2 tbsp Tomato puree
- 1 tbsp Sugar
- 150g Frozen Sweetcorn
- 400ml Tin of Black Beans (or you can use whichever beans you prefer - kidney beans are also popular and cheaper)
- Heat oil in a large pan and add the diced onion. Cook for around 5 minutes, until it turns clear, sticky and edges begin to brown slightly.
- Add the minced beef to the pan, and stir so the mince is broken up and the onion is even throughout the mixture. Cook until all of the meat is brown and you see no more pink - stirring throughout.
- Add the crushed garlic cloves, and spices to the pan, stir and cook for 1 minute
- Add the beef stock cube and 100ml of water - stir so the stock cube has evaporated (this isn't very much water so if you need to turn off the heat to stop it evaporating at this point - do so, otherwise, work quickly)
- Add the tinned tomatoes, tomato puree and sugar, stir to combine and bring the mixture to a gentle simmer - cook for 2 minutes
- Add the frozen sweetcorn to the mixture and stir, then add the drained beans
- Mix to combine the beans and the tomato/chilli mixture and cook on a low simmer for a further few minutes - then it is ready to serve - perfect with rice, nachos or chips, topped with guacamole and sour cream.
Amount Per Serving Calories 392Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 56mgSodium 192mgCarbohydrates 37gFiber 9gSugar 9gProtein 27g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!