Easy Peasy Chilli Con Carne

5 from 4 votes

A quick and simple version of a classic, this Easy Peasy Chilli Con Carne is packed full of flavour, but ready in just 30 minutes. Serve with all your Tex-Mex favourites for a real crowdpleaser of a midweek meal.

Course Main Course

Cuisine Fusion, Mexican, Tex-Mex

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 394kcal

Author Eb Gargano

Ingredients

1 tablespoon olive oil
1 onion diced
1 red pepper diced
500 g beef mince
2 cloves garlic grated or crushed
1 teaspoon chilli flakes (more if you like things HOT!)
1 teaspoon cumin
3 teaspoons smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
400 g tin chopped tomatoes
1 beef stock cube
400 g tin kidney beans - including the water from the tin. (Or any type of bean you like! Black beans also work well.)
2 tablespoons fresh coriander (cilantro) roughly chopped (plus extra for garnish)

Metric - US Customary

Instructions

Place the olive oil, diced onion and pepper in a wide, deep pan and fry on a gentle heat with the lid on for 3-5 minutes, or until softened but not brown. Stir occasionally.
Turn the heat up and add the beef mince. Fry for 3-5 minutes until the mince is nicely browned. Use a wooden spoon to break up the mince and stir frequently.
Turn the heat down low and add the garlic, chilli flakes, cumin, smoked paprika and oregano. Fry for a further 2 minutes, stirring frequently.
Add the tinned tomatoes and stock cube, plus the kidney beans and all the water from the kidney bean can. Turn the heat up to bring to the boil, then turn down low and simmer for 15 minutes.
After 15 minutes, stir in the fresh coriander (cilantro) and serve with plain rice and/or all your Tex-Mex favourites!

Video

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition