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Easy chilli con carne recipe

32 ratings

The whole family will love this chilli con carne recipe, made with peppers and kidney beans and served with garlic bread on the side. This fuss-free recipe is so easy and makes the most of storecupboard ingredients to keep it on budget. See method

Serves 4
5 mins to prepare and 55 mins to cook
862 calories / serving
Freezable

Ingredients

1 tbsp vegetable oil
500g pack Boswell Farm beef mince
1 Redmere Farms onion, finely chopped
1½ Nightingale Farms peppers, deseeded and chopped
2 garlic cloves, crushed
400g tin Grower’s Harvest chopped tomatoes
400g tin Grower’s Harvest red kidney beans in water
300g Grower’s Harvest long-grain rice
170g pack Hearty Food Co garlic bread

Shop ingredients

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
3620kj
862kcal 43%
Fat
35g 49%
Saturates
15g 73%
Sugars
10g 12%
Salt
1.1g 19%

of the reference intake
Carbohydrate 100.6g Protein 39.2g Fibre 9g

Method

Heat the oil in a large, heavy-based pan set over high heat. Add the mince and cook for 3-5 mins, breaking up with a spoon, until lightly browned. Season to taste.
Add the onion and cook for 3 mins, then stir in the peppers. Cook for 5 mins or until the vegetables are soft, then mix in the garlic.
Pour over the tomatoes. Cook, stirring often, until the liquid has evaporated. Then add the beans and liquid from the tin, along with 300ml water. Bring to the boil, then reduce the heat and simmer for 45 mins, topping up with water if needed.
Meanwhile, cook the rice and garlic bread to pack instructions. Serve with the chilli con carne.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Budget meals

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.