Chilli con carne

Ever wonder what the perfect freezer meal is? I can help with at least one solution: Chilli con carne (or Chili for my American friends). I mean technically there’s probably a thousand different options out there, but this is one I regularly make a giant batch of and freeze for lazy mid-week dinners when I can’t be bothered cooking but don’t want to spoil my hard work at the gym by guzzling down a burger and fries…and let’s be honest, occasionally that’s been known to happen.

I also love how many vegetables you can pack into this meal, it is by no means an unhealthy option. But depending on whether or not your children like or dislike spice – this may not be one for the kiddies. Having said that, there’s no reason why you couldn’t split the mixture before adding spices and leave half as a spice-free batch. Just makes for additional washing-up duties. Or – cheat on the chilli bit of this recipe and add dried chilli flakes to the adult bowls when serving.

I like to serve mine with shredded lettuce but that doesn’t mean you can’t have yours with rice – that’s certainly another option. And I always ditch the sour cream in favour of Greek yoghurt, but again I have no qualms with your personal preference. Gotta do what makes you happy people – and Chilli should be making you happy.

Serves 6

Chilli con carne

The list:

500gm pork mince
1 brown onion, diced
1 garlic clove, crushed
1 red capsicum, diced
2 carrots, diced or julienned (I use a mandolin to julienne mine – it’s quicker)
2 zucchini, grated (if a large zucchini, just use one)
1 can four bean mix, drained and rinsed
700gm jar of passata
2 Tbs tomato paste
250ml water

Spice mix
2 Tbs paprika
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground garlic
1 tsp cayenne pepper (or less/more depending on personal taste)
2 tsp salt
1 tsp ground black pepper

To serve
4 cups shredded iceberg or cos lettuce
4 Tbs Greek yoghurt
1 avocado, quartered

The method:

  1. Into a large pot, heat 2 tablespoons of olive oil and add onion, garlic, carrot and capsicum, cooking on a medium heat until softened – about 10 minutes.
  2. Move vegetables to one side of the pot and add pork mince, turning heat to high. Stir, breaking the mince into small sections, until browned and mix through with vegetables. Add spices to pot and stir through until they become fragrant.
  3. Add tomato paste and stir though for 30 seconds until well combined.
  4. Add beans, zucchini, passata and water to the pot, stir to combine.
  5. Once the mixture is back up to a boil, reduce temperature to low and place lid on the pot and leave to cook for 25 minutes. If after this time the mixture is too liquid, cook for a further 10-15 minutes with the lid off to evaporate some of the liquid.
  6. When you have a thick mixture turn off heat and serve by filling bowls with lettuce, chilli con carne, yoghurt, avocado and a garnish of coriander.


Chilli is quick to make and easy to freeze for lazy mid-week meals


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