Best Ever Slimming Friendly Chilli Con Carne

Why You’ll Love This Recipe

I love how this recipe delivers all the comfort of a traditional chilli con carne, but in a lighter, healthier way. The use of lean beef, plenty of vegetables, and a careful balance of spices makes it both slimming and deeply satisfying. It’s also great for batch cooking—I can make a big pot and enjoy it throughout the week, or freeze portions for quick dinners later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 500g extra lean beef mince

• 1 large onion, finely chopped

• 3 cloves garlic, crushed

• 1 large carrot, finely chopped

• 1 red bell pepper, finely chopped

• 2 jalapeños, deseeded and chopped (use more if small or if I like more heat)

• 400g can kidney beans, drained

• 800g chopped tomatoes (canned)

• 10.5 tablespoons tomato paste (puree)

• 3 cups beef stock

• 2 teaspoons paprika

• 2 teaspoons cumin

• ½ teaspoon cayenne pepper (optional)

• 1 teaspoon oregano

• 1 tablespoon balsamic vinegar

• Olive oil spray

Directions

1. Brown the Meat and Veg

I start by spraying a large casserole pan with olive oil spray and placing it over medium-high heat. I add the ground beef, onions, and garlic and cook until the beef is browned and the onions are soft.

2. Add the Carrots

Next, I stir in the carrots and cook them for a few minutes to soften slightly.

3. Add the Flavors

Then I add the chopped tomatoes, tomato paste, red pepper, jalapeños, beef stock, balsamic vinegar, and all the spices—paprika, cumin, oregano, and cayenne if using. I bring it all to a boil.

4. Simmer

Once boiling, I reduce the heat to medium-low and add in the kidney beans. I cover the pot and let it simmer for 45 minutes to 1 hour, allowing the sauce to reduce and thicken. I make sure it’s bubbling gently so the flavors develop.

5. Serve

Once the chilli has thickened, I ladle it into bowls and top with whatever I’m in the mood for—fresh herbs, a spoonful of fat-free yogurt, or a sprinkle of spring onions.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Variations

• Spice It Up: I add more cayenne or throw in extra jalapeños if I want more heat.

• Mild Version: I skip the cayenne and reduce the jalapeños if I’m cooking for kids.

• Slow Cooker: I brown everything first, then reduce the stock to 300ml and cook on low for 6–8 hours.

• Instant Pot: I brown with the sauté function, then add 400ml stock and pressure cook on high for 15 minutes with a natural release.

• Veggie Version: I substitute lentils or plant-based mince for the beef for a vegetarian option.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 4 days. It also freezes really well—I let it cool completely, portion it into freezer bags or containers, and freeze for up to 3 months. To reheat, I microwave or reheat on the stove until piping hot, adding a splash of water or stock if needed to loosen the sauce.

FAQs

Can I make this in a slow cooker?

Yes, I brown the meat and veggies first, reduce the stock to 300ml, and then cook on low for 6–8 hours. It comes out rich and flavorful.

Is this chilli spicy?

It has a mild kick from the jalapeños and optional cayenne. I can adjust the heat easily by using more or less of those.

Can I freeze it?

Absolutely. I let it cool, portion it out, and freeze for up to 3 months. It reheats beautifully for quick meals.

What should I serve with it?

I like it over rice, with baked potatoes, or even wrapped in a tortilla. A dollop of yogurt and some chopped green onions or coriander on top adds a fresh touch.

Can I use different beans?

Yes, black beans or pinto beans work great too. I just drain and rinse before adding them in.

Conclusion

This Best Ever Slimming Friendly Chilli Con Carne is a recipe I return to over and over—it’s comforting, healthy, and full of flavor. It fits right into my weekly meal plan, freezes well, and makes great leftovers. Whether I’m eating light or just want a hearty dinner that won’t weigh me down, this chilli always hits the spot.

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