In a saucepan, heat the minced beef on a low heat until the fat starts to grease the pan.
Add the chopped onion, garlic, chilli, herbs and salt and pepper to the pan. Stir continuously until the mince is browned.
Next add the chopped celery, mushrooms and beans. Stir.
Pour in tomatoes and leave to cook for 12 to 15 minutes.
While your chilli mixture simmers, boil salted water in another saucepan for your rice. Cook as directed on packet.
Drain rice and pour the chilli mixture on top. Serve!
This chilli con carne can be made even lower calorie by draining the fat from the meat once it is browned. Another adaption could be using vegetarian 'soya mince' or Quorn® mince instead of beef mince.