Mexican · Lunch · Dinner
Chili con Carne
A hearty, smoky pot of lean beef, two kinds of beans and tomatoes simmered with chili and cumin until thick and rich. It is comforting, high in protein and packed with fibre.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 6
Calories come from: Carbs 35% · Fat 30% · Protein 35%
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Ingredients
For 6 servings- 1 tbsp14 golive oil
- 1 large150 gonion, diced
- 1 medium150 gred bell pepper, diced
- 3 cloves9 ggarlic, minced
- 500 glean ground beef (93% lean)
- 2 tbsp16 gchili powder
- 2 tspground cumin
- 1 tspsmoked paprika
- 1 tspdried oregano
- 2 tbsp32 gtomato paste
- 1 can (400 g)canned diced tomatoes
- 1 can (240 g drained)canned kidney beans, drained and rinsed
- 1 can (240 g drained)canned black beans, drained and rinsed
- 1 cup240 gwater
- 1 tsp6 gsalt
- 1/2 tspblack pepper
- 1/4 cupfresh cilantro, chopped (optional)
- 1 medium65 glime, cut into wedges (optional)
Steps
- 1
Heat the olive oil in a large heavy pot over medium heat.
- 2
Add the onion and red pepper and cook for 5 minutes until softened.
- 3
Stir in the garlic and cook for 1 minute until fragrant.
- 4
Add the ground beef and cook for 7-8 minutes, breaking it up, until browned with no pink remaining (71 °C / 160 °F).
- 5
Sprinkle in the chili powder, cumin, smoked paprika and oregano and stir for 1 minute.
- 6
Stir in the tomato paste and cook for 1 minute.
- 7
Add the diced tomatoes, kidney beans, black beans and water and bring to a boil.
- 8
Lower the heat, partly cover and simmer for 30 minutes, stirring now and then, until thick.
- 9
Season with the salt and black pepper, adding a splash more water if it gets too thick.
- 10
Serve topped with chopped cilantro and a squeeze of lime, if using.
Swaps, storage and make-ahead
Swaps
- For a vegetarian or vegan version, replace the beef with an extra can of beans or 300 g of cooked brown lentils, and choose a chili powder labelled vegan.
- Use lean ground turkey (93% lean) instead of beef for a milder flavour, and cook it until no pink remains and it reaches 74 °C / 165 °F.
- Swap the black beans for pinto beans if they are easier to find.
- For a gluten-free pot, choose a chili powder and canned tomatoes labelled gluten-free, since every other ingredient is naturally gluten-free.
Storage
Cool and refrigerate within 2 hours in a covered container for 3 to 4 days, or freeze for up to 3 months. Reheat until steaming hot all the way through, and add the cilantro and lime fresh when serving.
Make ahead
Chili tastes even better the next day, so you can cook the whole pot up to 2 days ahead and reheat until steaming hot. You can also dice the onion and pepper the day before and keep them covered in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (334 g) | Per 100 g | |
|---|---|---|
| Calories | 278 kcal | 83 kcal |
| Protein | 24.9 g | 7.5 g |
| Carbohydrates | 24.6 g | 7.4 g |
| of which sugars | 4.8 g | 1.4 g |
| Fiber | 8.9 g | 2.7 g |
| Fat | 9.5 g | 2.8 g |
| of which saturated | 3 g | 0.9 g |
| Sodium | 841 mg | 252 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
