Chilli Con Carne

Chilli Con Carne
Serves 6
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Prep Time
15 min
Cook Time
2 min
Prep Time
15 min
Cook Time
2 min
  1. 1 tbs olive oil
  2. 800g lean beef chuck steak, fat trimmed,
  3. cut into 3cm pieces
  4. ▲2 red capsicums, chopped
  5. ▲1 brown onion, thinly sliced
  6. ▲2 garlic cloves, crushed
  7. ▲3 tsp sweet paprika
  8. ▲2 tsp smoked paprika
  9. ▲1 tsp dried chilli flakes
  10. 2 cups (500ml) beef stock
  11. ▲400g can diced tomatoes
  12. ▲440g can red kidney beans, rinsed, drained
  13. 1 tbs red wine vinegar
  14. ▲⅓ cup fresh coriander leaves
  15. Filling & Healthy Foods are marked with a green triangle. These foods help fill you up and keep you healthy.
  1. Heat oil in a large saucepan over medium-high heat. Cook beef, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
  2. Add capsicum and onion to same pan and cook, stirring, for 5 minutes or until softened. Add garlic, both types of paprika and chilli flakes and cook, stirring, for 30 seconds or until fragrant.
  3. Return beef to pan with stock and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until beef is tender. Add beans and vinegar and simmer, uncovered, for 10 minutes or until slightly thickened. Serve topped with coriander.
  1. NOTE: Suitable to freeze (without coriander) for up to 3 months.
  2. SERVE WITH: 0 ProPoints value mixed salad leaves, plus steamed white rice. Add 4 ProPoints values per serve for ½ cup (85g) rice.
  3. TIP: You can use black beans instead of kidney beans. The ProPoints values remain the same.
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