Light and easy chilli con carne for two

Sep 11, 2020
This delicious dish is perfect for any night of the week! Source: Getty.

In the mood for a hearty dinner but don’t want to stray too far off the healthy path? Why not give this mouthwatering chilli con carne a go – it uses healthier ingredients without skimping on the end result!

And not only is this tasty recipe much better for you than the classic version, it’s also left-over free for those nights where you don’t feel like packing up containers after eating dinner. So dig in and enjoy this one fresh off the stove!


  • 2 teaspoons olive oil
  • 1 small brown onion, finely chopped
  • 1 celery stick, finely chopped
  • 250g extra lean beef mince
  • 1 1/2 teaspoons Mexican spice mix
  • 1 teaspoon ground cumin
  • 55g (1/4 cup) red lentils
  • 200g canned diced tomatoes
  • 60g chargrilled capsicum strips, drained
  • 200g canned black beans or kidney beans, rinsed, drained
  • 1/4 cup chopped fresh coriander
  • 1 long fresh green chilli, sliced
  • Natural yoghurt, to serve (optional)


  1. Heat the oil in a large heavy-based pan over medium-high heat. Add onion and celery, and cook, stirring, for 1-2 minutes. Add mince and cook, breaking up any large pieces with a wooden spoon, for 4 minutes. Add the spice mix and cumin. Season well.
  2. Stir in lentils and tomato. Add 180ml (3/4 cup) water. Bring mixture to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until the lentils are cooked and mixture has thickened.
  3. Stir through the capsicum and beans, and cook for 1-2 minutes. Stir through half the coriander and half the chilli. Divide chilli con carne among serving bowls. Scatter with the remaining coriander and chilli. Serve with yoghurt, if using.

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