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Chilli con Carne

Prep Time:

20 Minutes

Cook Time:

20 Minutes


Serve with yoghurt, if using. Serves 4-5



About the Recipe

A warming meal for those chilly nights. Also freezes well for leftovers.


1 tbsp olive oil

1 brown onion, finely chopped

2 celery sticks, finely chopped

500g beef mince

3 tsp Mexican spice mix

2 tsp ground cumin

115g (1/2 cup) red lentils

1 400g can chopped tomatoes

120g chargrilled capsicum strips, drained (can use fresh)

400g can black beans or kidney beans, rinsed, drained

1/2 cup chopped fresh coriander

2 long fresh green chillies, sliced

Natural yoghurt, to serve (optional)


  1. Heat the oil in a large heavy-based pan over medium-high heat. Add mince and cook, breaking up any large pieces with a wooden spoon, for 4 minutes.

  2. Add the spice mix and cumin. Season well, add onion and celery, and cook, stirring, for 1-2 minutes.

  3. Stir in lentils and tomatoes.

  4. Add 375ml (1½ cups) water. Bring the mixture to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until the lentils are cooked and the mixture has thickened.

  5. Stir through the capsicum and beans, and cook for 1-2 minutes.

  6. If you are using fresh capsicums then add a little sooner to cook for longer. Stir through half the coriander and half the chilli.

  7. Divide chilli con Carne among serving bowls. Scatter with the remaining coriander and chilli.

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