Beef and Veg Chilli Con Carne Recipe

There’s nothing quite like tucking into a warm bowl of Chilli Con Carne when you’re in need of a no-fuss, healthy but wholesome, dinner fit for all the family.

All our Healthy Hearts Programme recipes are designed with heart health in mind and our wholesome Chilli Con Carne recipe is no different. We’ve combined 5% lean beef mince with beans and heaps of vegetables for a chilli which is not only low in saturated fat but also will add fibre and help you towards your 5-a-day.

Cutting back on your saturated fat and red meat intake is a great way to look after your heart health. Too much saturated fat can raise your cholesterol levels and increase your risk of a heart attack or stroke. You can learn more about how diet impacts your heart health here.

We’ve made sure that in each portion of our Chilli, there’s only 5.9g of total fat, and only 2.5g saturated fat, so you can be sure that you’re making a healthy choice for your heart. It’s also packed with 31g of protein and nearly 12g of fibre to help keep you feeling full for longer.

The best bit? Our Beef and Veg Chilli tastes great no matter what veg you throw in. You could experiment by adding some of your other favourite vegetables (or whatever veg you have leftover in the fridge) to help reduce food waste and create a super voluminous dish.

Plus, you can double or triple the ingredients and batch cook this  to prepare for a busy week ahead. It makes a perfect post-workout meal for a delicious refuel after your weekly Healthy Hearts Programme workouts.

Serves: 2

Prep time: 10 mins

Cook time: 35 mins

Suitable for freezing: yes

Ingredients:

• Low-calorie oil spray
• 120g 5% fat lean beef mince
• 1 garlic clove, crushed
• ½ onion, finely diced
• 1 red pepper, diced
• 1 courgette, diced
• 200g tinned chopped tomatoes
• 200g kidney beans, drained
• 125ml low salt beef stock
• 2 tsp chilli powder
• 1 tsp cumin
• 1 tsp oregano
• Freshly ground black pepper

To serve:

• 150g brown rice, cooked
• 2 tbsp Greek yogurt
• Fresh coriander, chopped

Method:

1. Heat a deep dish pan with low-calorie oil spray and bring to a medium heat.
2. Add mince and brown all over, before removing from the pan and setting aside.
3. Add garlic and onion to the same pan and sauté for 4-6 minutes until soft.
4. Add pepper and courgette and cook for a further 4 minutes.
5. Pour chopped tomatoes and stock into the pan and bring to a simmer.
6. Add beef, kidney beans, chilli powder, cumin, oregano, and a generous grind of black pepper to the pan and simmer for 20 minutes until the sauce starts to thicken.
7. Serve with brown rice and top with a dollop of Greek yogurt and fresh coriander.

Looking to bulk prep your chilli and save some time later in the week? Our chilli can be frozen for up to three months. When you’re ready, completely thaw the serving in the fridge and then microwave for 3-4 minutes until piping hot.

If you’re in need of some more dinner time inspiration, try our creamy Lemon and Salmon Pasta recipe, a lighter take on the high fat cream classic, or whip up our prawn egg fried rice if you want to skip the washing up!