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Healthy Chilli Con Carne


Serves 6

All the flavour of your favourite Mexican chilli without the fat. Packed with fibre and nutrients, you’ll feel better just looking at it!

Per serving: 280cals; 8.1g total fat (2.7g saturated fat)


You’ll need

1 large onion, roughly chopped
2 celery sticks, roughly chopped
1 large carrot, roughly chopped
1-2 large garlic cloves, crushed
2 tsp olive oil
500g extra lean beef mince
2 tsp cumin
1 tsp paprika
400gm can lentils (244gm)
420gm can red kidney beans (253gm)
1 cup salsa
1 can tomato puree
1 cup beef stock
¾ cup water
Coriander for garnish
1 red chilli or sprinkle of chilli flakes (optional)
1 lime
Salt and pepper

Let’s go

Place onion, celery and carrot into a food processor and pulse until finely chopped. Heat non-stick frying pan to low-medium heat and add vegetables along with crushed garlic. Cook for 3-5 minutes until softened. Add mince and brown*. Add cumin, paprika and remaining ingredients. Season with salt and pepper and bring to the boil. Reduce heat and simmer uncovered for 10 minutes, stirring every now and then to make sure the mixture doesn’t catch on the bottom.

Serve in bowls with some coriander, a spritz of lime juice, sprinkling of chilli (if using) and a big green salad.

*If you’re pan isn’t a large one, you may want to remove the vegetables to brown the mince and then return them before adding the remaining ingredients.

Why it’s good for you
Moodie chilli con carne has all the flavour of a traditional version but with over half the fat and sodium. It’s also much higher in fibre and nutrients because of all those lovely vegetables. Take a look:
Moodie chilli con carne per serving: 280cals; 8.1g total fat (2.7g saturated fat); 9.7g fibre
Average chilli con carne per serving: 382cals; 17.6g total fat (5.8g saturated fat)


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