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Beef Chilli

Prep Time:

10 Minutes

Cook Time:

30 Minutes


4 servings


  • 1 tbsp olive oil

  • 1 onion, finely chopped

  • 2 celery sticks, finely chopped

  • 500g lean beef mince

  • 3 tsp Mexican spice mix

  • 2 tsp ground cumin

  • 115g red lentils

  • 400g can chopped tomatoes

  • 120g chargrilled red pepper strips, drained

  • 400g can black beans or kidney beans, rinsed, drained

  • Chopped fresh coriander

  • 2 fresh green chillies, sliced

  • Natural yoghurt (optional)

  • Carb lite tortillas


Step 1

Heat the oil in a large heavy based pan over medium-high heat. Add onion and celery, and cook, stirring, for 1-2 minutes. Add mince and cook, breaking up any large pieces, for 4 minutes Add the spice mix and cumin. Season well.

Step 2

Stir in lentils and tomato . Add 375ml water. Bring mixture to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until the lentils are cooked and mixture has thickened.

Step 3

Stir through the red pepper and beans , and cook for 1-2 minutes. Stir through half the coriander and half the chilli . Divide chilli con carne among serving bowls. Scatter with the remaining coriander and chilli. Serve with yoghurt , wrapped with the tortilla

Kcal 555

Carbs 52.1g

Fat 15.2g

Protein 47.1g

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