Some meals just tick every box. Warming, nourishing, and perfect for leftovers. This Chilli Con Carne is packed with lean beef, kidney beans, and a mix of spices that bring the heat without overpowering the dish. Serve it with creamy avocado and fluffy brown rice for a balanced weeknight dinner or a meal‑prep hero you can enjoy all week. And if you're not a fan of beans, you can substitute with extra veggies.
Makes Four Servings
Ingredients:
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1 tsp extra virgin olive oil (4.2ml)
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1 brown onion, finely chopped (150g)
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2 garlic cloves, crushed (3g)
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500g extra lean beef mince
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800g canned diced tomatoes
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125ml vegetable stock
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2 tbsp tomato paste (16g)
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1 red chilli, seeded and finely chopped (14g)
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½ tsp ground coriander (2.5g)
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½ tsp ground cumin (1g)
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½ tsp chilli powder (1.35g)
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½ tsp dried oregano (0.9g)
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½ tsp cinnamon (1.15g)
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400g canned kidney beans, rinsed and drained
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200g microwave brown rice
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250g avocado, diced
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2 spring onions, thinly sliced (10g)
Method:
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Heat oil in a large non‑stick frying pan over medium heat.
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Add onion and garlic, cooking for 5 minutes until softened. Add beef and cook for 8 minutes until browned.
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Stir in tomatoes, stock, tomato paste, chilli, and all spices. Reduce heat and simmer gently for 45 minutes until sauce is rich and thick.
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Add kidney beans and cook for 5 minutes until heated through.
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Serve with warmed brown rice, avocado, and spring onion. Add plain yoghurt and fresh coriander if desired.
Bod Tip: Double the batch and freeze portions for quick, nourishing lunches and dinners on busy days.
If you whip this one up, send me a photo. I love seeing your Bod bowls in the wild.
Sophie x