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Chilli con carne

Chilli con carne
Chilli con carne

Here’s a delicious slimming version of a family favourite. It’s so easy to make, freezes well and is a great standby for casual entertaining. Vegetarians can substitute Quorn mince for the beef and save 40kcal and 3g fat per serving.

Method:

  1. Dry-fry the onion and minced beef in a non-stick shallow pan over a medium heat for 5 minutes, until the onion has softened and the 
  2. mince has browned. Stir in the pepper, garlic and chilli, and cook gently for 2–3 minutes. Add the chopped tomatoes, tomato purée and kidney beans. Stir well and turn up the heat. 
  3. When it boils, reduce the heat and simmer for 15–20 minutes, until the liquid reduces and thickens. Season with black pepper. 3 While the chilli con carne is simmering away, cook the rice according to the packet instructions. 
  4. Divide the boiled rice between two serving plates and spoon the chilli con carne over the top. Sprinkle with coriander or parsley and serve with the salsa and fromage frais. 

Variations:

  • Instead of chilli powder, you could use some dried chilli flakes or even a chopped fresh chilli. 
  • Black beans make a change from red kidney beans as well as adding contrast to the fiery red colour of the finished dish. 

Step it down...

If you’d like to eat this on Step 3, just use 300g minced beef (max 5% fat) instead of 250g.

Step it up...
You can still enjoy eating this meal on Step 4 if you use 225g Quorn mince instead of minced beef. This will give you 300kcal per serving and reduce the fat by 3g.

Visit the Steps page to find out more about the Plan or contact a Consultant to start your weight-loss journey today.