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Easy Chili Con Carne


  • 300g lean ground beef, 5%

  • 4 tbsp. Mexican spices

  • 2 onions, chopped

  • 1 red pepper, chopped

  • 1 can (400g) kidney beans, drained

  • 2 cans (2x 400g) canned chopped tomatoes

  • 680g brown rice, cooked

  • coriander, chopped, to serve


  1. Heat a non-stick pan on medium-high heat and fry the minced meat seasoned with the Mexican spices for about 5 minutes, season with salt and pepper, to taste.

  2. Add the chopped onions and pepper and cook for another 5 minutes over medium heat.

  3. Next, add the beans and chopped tomatoes, bring to the boil and simmer for 5 minutes. Season with salt and pepper, if desired.

  4. Serve alongside a portion of brown rice and, sprinkle with chopped coriander.

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