This classic chilli con carne is a quick and easy recipe that's bursting with fiery flavours that the family will love.

  • Spray a large saucepan with low calorie cooking spray and fry the onions gently over a low heat for 6-8 minutes, until softened and golden. Add the mince and stir fry for 5-6 minutes.
  • Add the garlic, chillies and all the spices and continue frying, stirring occasionally, for 2-3 minutes.
  • Add the canned tomatoes, tomato purée and stock. Stir well and bring to the boil. Reduce the heat and simmer gently for 15 minutes, until the liquid is slightly reduced.
  • Season with salt and pepper and the drained kidney beans. Heat through gently for about 5 minutes.
  • Slow-cooker alternative: Brown your onions, garlic, chillies, spices and meat as above and transfer to your slow-cooker. Add the canned tomatoes, tomato puree and stock. Stir well and cook on ‘medium’ for 6-8 hours. 45 minutes before serving add the kidney beans.
  • Serve hot, sprinkled with chopped coriander leaves.

Serve on a bed of boiled rice.


A dollop of fat free natural yogurt on the top is extremely tasty and, if you’ve gone overboard on the chilli, it’s a great way to “cool” things down!


Replacing beef mince with Quorn mince turns this recipe into a vegetarian delight.