Easy chilli con carne recipe
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
Each serving contains
- Energy
- 3620kJ 862.0kcal
- Fat
- 35g
- Saturates
- 15g
- Salt
- 1.1g
- Sugars
- 10g
of the Reference intake
Carbohydrate 100.6gProtein 39.2gFibre 9.0g
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.
- See more Budget meals
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.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
