Chilli Con Carne


  • 1 tbsp olive oil
  • 500g lean beef mince (see notes for vegetarian adaptation)
  • 1 onion (medium)
  • 1 tsp chilli powder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 4 garlic cloves
  • 2 tbsp tomato paste
  • 400g canned diced tomatoes
  • 1 cup beef stock (see notes for vegetarian adaptation)
  • 400g canned kidney beans
  • 2 tbsp coriander
  • 1 tsp cumin
  • rice
  • steamed vegetables
  • greek yoghurt


  • Prep Ingredients: Dice the onion and drain and rinse the kidney beans.
  • In a frying pan, heat olive oil over high heat and brown the onion til translucent. Add mince and fry until brown.
  • Add chilli, pepper, paprika, coriander and garlic. Stir through until fragrant.
  • Stir in tomato paste and cook for a few minutes.
  • Add tomatoes with the beef stock.
  • Add the beans, coriander and cumin.
  • Simmer for 20 minutes.
  • Season with salt and pepper, and serve with accompanying rice and steamed veggies.

This can be cooked in advance in a slow cooker (6-8hrs on low) or pressure cooker (30-40mins on high).

LCHF adaptation [Lower Training Day]
Switch rice for cauli rice & top with sour cream.

Vegetarian adaptation:
Use veggie mince alternative or 1 x can of lentils.
Use vegetable stock instead of beef stock.

Vegan adaptation:
Use vegan friendly mince alternative or lentils
Use vegan friendly yoghurt to serve.