Light chilli con carne

    40 min

    A winter's classic, under 400 calories per portion! Sometimes it's difficult to fit your favourite meals into a diet plan, but with this recipe, it's quick, easy and tastes fantastic!


    Sussex, England, UK
    9 people made this

    Serves: 2 

    • 125g lean minced beef
    • 1/4 onion, finely chopped
    • 1/2 clove garlic, finely chopped
    • 1 clove garlic, finely chopped
    • 1 fresh chilli, finely chopped (to taste)
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon dried oregano
    • 1/2 teaspoon mixed herbs
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon paprika
    • 1/4 teaspoon ground coriander
    • salt and pepper
    • 1 stick celery, chopped
    • 100g mushrooms, chopped
    • 1 tablespoon red kidney beans or baked beans
    • 200g chopped tomatoes
    • 50g uncooked rice

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a saucepan, heat the minced beef on a low heat until the fat starts to grease the pan.
    2. Add the chopped onion, garlic, chilli, herbs and salt and pepper to the pan. Stir continuously until the mince is browned.
    3. Next add the chopped celery, mushrooms and beans. Stir.
    4. Pour in tomatoes and leave to cook for 12 to 15 minutes.
    5. While your chilli mixture simmers, boil salted water in another saucepan for your rice. Cook as directed on packet.
    6. 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.

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