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. The 3 Syns stay the same on Original and the whole recipe becomes Free on Green

For an Extra Easy SP day swap your rice for at least half of your plate with delicious Speed vegetables, of your choice.