I refined my Chilli Con Carne Recipe over years to be slimming friendly and family approved, and I’m sharing the single ingredient swap that slashes calories while keeping the rest of the method unchanged.

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I never expected to get so hooked on a weeknight dinner but this Chilli Con Carne Recipe grabbed me from the first spoon. Using a large onion and lean beef mince gives it that honest, meaty backbone while still feeling slimming friendly.

There’s a little trick I use that deepens the flavour and makes everyone ask for seconds, even the picky ones, and it somehow stays light enough for midweek. It’s quick enough for busy nights and stubbornly popular with kids so it’s a staple in my Family Friendly Meals rotation.

Read on and you might find your new go to bowl.

Ingredients

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Lean beef: packs protein and iron gives meaty depth can be low fat.
Kidney beans: great fibre and plant protein creamy texture keeps you full.
Chopped tomatoes: vitamin C, acidity and natural sweetness makes sauce juicy.
Red pepper: sweet adds colour and vitamin A softens when cooked.
Cumin, smoked paprika and chilli powder: warm, smoky and spicy add deep savoury notes.
Unsweetened cocoa powder: tiny bitter edge and complexity deepens tomato flavour.
Reduced fat yogurt: cooling tang creamy texture balances heat and adds protein.
Fresh coriander and lime: bright herbal and citrus lift finish and contrast.

Ingredient Quantities

1 tbsp olive oil (15 ml)

1 large onion finely chopped

2 cloves garlic crushed

1 large red pepper deseeded and chopped

500 g lean beef mince (about 1.1 lb 5% fat)

2 x 400 g cans chopped tomatoes (800 g total)

1 x 400 g can kidney beans drained and rinsed

2 tbsp tomato puree

250 ml low salt beef or vegetable stock

2 tsp ground cumin

2 tsp smoked paprika

1 tbsp mild chilli powder (or 1 tsp extra if you like it hotter)

1 tsp dried oregano

1 bay leaf optional

1 tbsp Worcestershire sauce

1 tsp soft brown sugar or 1 tsp sweetener optional

1 tsp unsweetened cocoa powder optional for depth

1/2 tsp black pepper

1/2 tsp salt or to taste

juice of 1 lime optional

small bunch fresh coriander chopped to serve optional

150 g reduced fat natural yogurt to serve optional

How to Make this

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1. Heat 1 tbsp olive oil in a large pan over medium heat, add the finely chopped onion and cook till soft about 5 mins, then add the crushed garlic and chopped red pepper and cook another 2-3 mins.

2. Turn heat up a bit, add the 500 g lean beef mince and brown it, breaking it up with a spoon until no pink remains, about 6-8 mins; if it looks greasy drain off a little fat.

3. Stir in 2 tsp ground cumin, 2 tsp smoked paprika, 1 tbsp mild chilli powder (or add 1 tsp extra if you want it hotter), 1 tsp dried oregano and 2 tbsp tomato puree, fry for 1-2 mins to wake up the spices.

4. Pour in the 2 x 400 g cans chopped tomatoes, 250 ml low salt stock, 1 tbsp Worcestershire sauce, add 1 tsp soft brown sugar or sweetener if using, 1 tsp unsweetened cocoa powder if using, and drop in the bay leaf if you like.

5. Bring to a simmer, then turn down to low and partly cover; simmer gently for 25-30 mins, stirring now and then, so the sauce thickens and the flavours marry.

6. About 10 mins before it’s done add the drained and rinsed 400 g can kidney beans and let them heat through.

7. Season with 1/2 tsp black pepper and 1/2 tsp salt (or to taste), take out the bay leaf, and squeeze in the juice of 1 lime if using; taste and adjust chilli, salt or sweetness as needed.

8. If the chilli is too thin simmer a little longer uncovered, if too thick loosen with a splash of stock or water.

9. Serve in bowls topped with chopped fresh coriander and a spoonful of 150 g reduced fat natural yogurt, with extra lime wedges on the side.

Equipment Needed

1. Large heavy-based frying pan or sauté pan with lid, for browning and simmering
2. Wooden spoon or sturdy spatula, to break up the mince and stir the sauce
3. Chef’s knife
4. Chopping board
5. Measuring spoons (tsp and tbsp)
6. Measuring jug for the 250 ml stock
7. Can opener and a colander or sieve to drain the beans
8. Ladle or large serving spoon and bowls for serving

FAQ

Q: How long does it take to make this chilli? A: Prep about 10 minutes. Brown the mince 6 to 8 minutes then simmer 25 to 40 minutes. For deeper, richer flavour let it simmer up to an hour on low heat.

Q: Can I make it vegetarian or swap the beef? A: Yes. Use cooked brown lentils, extra beans or a plant based mince and use vegetable stock. Replace Worcestershire with soy sauce or a vegetarian Worcestershire.

Q: How do I make it milder or hotter? A: For milder use less chilli powder and skip any extra chillies. For hotter add more chilli powder, fresh chillies, chilli flakes or a splash of hot sauce. Taste as you go.

Q: Can I freeze it and how long will it keep? A: Yes cool completely then pack into airtight containers or freezer bags. Keeps well for 2 to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, add a splash of stock if it seems too thick.

Q: My chilli is too runny how do I thicken it? A: Simmer uncovered to reduce the liquid, mash some beans into the pot for body or stir in a small cornflour slurry made with cold water. A spoon of tomato puree also helps.

Q: Can I make it ahead will it taste ok the next day? A: Yes it actually gets better the next day as the flavours marry. Store in the fridge up to 3 days, reheat gently and finish with lime juice and fresh coriander if you like.

Best Ever Chilli Con Carne Recipe Substitutions and Variations

Olive oil: use sunflower or vegetable oil, or light rapeseed oil if you prefer. Avocado oil works too if you got it.
500 g lean beef mince: swap for turkey or chicken mince (same cook time), pork mince for a richer taste, or a plant-based mince or cooked brown lentils for a vegetarian version.
1 x 400 g can kidney beans: replace with black beans, pinto beans or cannellini beans, drained and rinsed. Chickpeas also work in a pinch.
150 g reduced fat natural yogurt to serve: use sour cream, crème fraîche, plain Greek yogurt (thicker), or coconut yoghurt for a dairy free option.

Pro Tips

1. Toast the dry spices briefly in the empty warm pan till they smell aromatic, then add the tomato paste or liquid. It makes the cumin and smoked paprika way brighter, but dont let them burn, stir the whole time or they’ll go bitter.

2. For better browning, crank the heat a little and let the meat sit without stirring so it forms crusts, then break it up. If it looks greasy, tip off a bit of fat now, you’ll keep flavour but avoid a greasy sauce.

3. Add the beans near the end if you want them to hold shape, or earlier if you like them very soft. Rinse and drain well so they dont water down the sauce, and if the sauce is too thick later, loosen with a splash of stock or water.

4. Use tiny, surprising boosters for depth: a pinch of unsweetened cocoa or a teaspoon of brown sugar balances tomato acidity, Worcestershire adds umami, and a squeeze of lime at the end brightens everything. Taste and adjust salt, heat and sweet at the end rather than guessing up front.

5. This actually tastes better the next day, so make ahead if you can. Cool quickly, store in the fridge for a few days or freeze in portions, reheat gently with a little extra stock if it’s dry, and finish with fresh coriander and yogurt when serving.

Best Ever Chilli Con Carne Recipe

Recipe by Sarah level

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I refined my Chilli Con Carne Recipe over years to be slimming friendly and family approved, and I'm sharing the single ingredient swap that slashes calories while keeping the rest of the method unchanged.

Servings

servings

Calories

348

kcal

Equipment: 1. Large heavy-based frying pan or sauté pan with lid, for browning and simmering
2. Wooden spoon or sturdy spatula, to break up the mince and stir the sauce
3. Chef’s knife
4. Chopping board
5. Measuring spoons (tsp and tbsp)
6. Measuring jug for the 250 ml stock
7. Can opener and a colander or sieve to drain the beans
8. Ladle or large serving spoon and bowls for serving

Ingredients

1 tbsp olive oil (15 ml)
1 large onion finely chopped
2 cloves garlic crushed
1 large red pepper deseeded and chopped
500 g lean beef mince (about 1.1 lb 5% fat)
2 x 400 g cans chopped tomatoes (800 g total)
1 x 400 g can kidney beans drained and rinsed
2 tbsp tomato puree
250 ml low salt beef or vegetable stock
2 tsp ground cumin
2 tsp smoked paprika
1 tbsp mild chilli powder (or 1 tsp extra if you like it hotter)
1 tsp dried oregano
1 bay leaf optional
1 tbsp Worcestershire sauce
1 tsp soft brown sugar or 1 tsp sweetener optional
1 tsp unsweetened cocoa powder optional for depth
1/2 tsp black pepper
1/2 tsp salt or to taste
juice of 1 lime optional
small bunch fresh coriander chopped to serve optional
150 g reduced fat natural yogurt to serve optional

Directions

Heat 1 tbsp olive oil in a large pan over medium heat, add the finely chopped onion and cook till soft about 5 mins, then add the crushed garlic and chopped red pepper and cook another 2-3 mins.
Turn heat up a bit, add the 500 g lean beef mince and brown it, breaking it up with a spoon until no pink remains, about 6-8 mins; if it looks greasy drain off a little fat.
Stir in 2 tsp ground cumin, 2 tsp smoked paprika, 1 tbsp mild chilli powder (or add 1 tsp extra if you want it hotter), 1 tsp dried oregano and 2 tbsp tomato puree, fry for 1-2 mins to wake up the spices.
Pour in the 2 x 400 g cans chopped tomatoes, 250 ml low salt stock, 1 tbsp Worcestershire sauce, add 1 tsp soft brown sugar or sweetener if using, 1 tsp unsweetened cocoa powder if using, and drop in the bay leaf if you like.
Bring to a simmer, then turn down to low and partly cover; simmer gently for 25-30 mins, stirring now and then, so the sauce thickens and the flavours marry.
About 10 mins before it's done add the drained and rinsed 400 g can kidney beans and let them heat through.
Season with 1/2 tsp black pepper and 1/2 tsp salt (or to taste), take out the bay leaf, and squeeze in the juice of 1 lime if using; taste and adjust chilli, salt or sweetness as needed.
If the chilli is too thin simmer a little longer uncovered, if too thick loosen with a splash of stock or water.
Serve in bowls topped with chopped fresh coriander and a spoonful of 150 g reduced fat natural yogurt, with extra lime wedges on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.