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Cheesy chilli con carne

Yields5 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

The meat sauce used in this dish freezes really well, so it is a great recipe to make in big batches. This could make a great dinner to keep in portions in the freezer for those days that you are too busy to cook.

 Coconut oil
 2 onions, finely chopped
 4 garlic cloves, crushed
 1 chilli, finely chopped
 2 tsp paprika
 800 g lean minced beef
 2 x 400g tins of chopped tomatoes
 Handful of cherry tomatoes, halved
 2 celery sticks, finely chopped
 1 red pepper, chopped
 1 yellow pepper, chopped
 500 ml beef stock
 5 tbsp tomato purée
 400 g tin of kidney beans, drained and rinsed
 Salt and pepper
 125 g grated Cheddar cheese
 250 g natural yoghurt
 Handful of chives, chopped
 Handful of coriander leaves
 Brown rice, to serve

Heat a tablespoon of coconut oil in a large pan over a medium heat.


Add the onions and cook for 5 minutes, until softened.


Add the garlic, chilli and paprika and cook for 5 minutes, stirring frequently.


Heat a tablespoon of olive oil in another large pan over a medium heat. Add the beef and cook for about 5 minutes, until golden brown. Use a slotted spoon to remove the cooked mince, discarding the fat in the pan.


Place the cooked mince into the pan with the onions.


Add the chopped tomatoes, cherry tomatoes, celery, peppers, stocks and tomato purée and stir well.


Simmer, uncovered, for 30 minutes. Stir in the kidney beans and cook for 10 minutes.


Meanwhile, mix the yoghurt and chives in a medium bowl and set aside.


When you are ready to serve, ladle the chilli into bowls and top each portion with a tablespoon of the yoghurt, chives and cheese. Sprinkle over the coriander. Serve with brown rice.

Nutrition Facts

Servings 5