Chilli Con Carne

chilli con carne

With autumn well and truly here, why not warm up with this delicious Chilli Con Carne? It’s full of vegetables, has lots of flavour, and the chilli will boost your immune system.

Serves: Two

Time: 30 minutes


  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • 1-2 cloves garlic, crushed
  • 1/4 red capsicum, chopped
  • 1/2 medium zucchini, chopped in half, lengthways, then sliced
  • 50g mushrooms, chopped
  • 110g minced beef
  • 400g tin chopped tomatoes
  • 1/2 tablespoon tomato paste
  • 1/2 teaspoon chilli powder (or fresh chilli to taste)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 tablespoon peanut butter
  • 50g sweet corn
  • 50g kidney beans, cooked, rinsed and drained


In a pan, cook the onion and red capsicum in the oil until soft. Add the garlic, zucchini and mushrooms (and fresh chilli if using) and cook until the mushrooms are golden brown. Add the mince and herbs and cook for five minutes, stirring constantly. Add the tomato paste and stir well. Simmer for 10 minutes over a low heat. Serve with rice. 

Also read: Chicken and Sweet Potato Bake

Written by Leon Della Bosca

Publisher of YourLifeChoices – Australia's most-trusted and longest-running retirement website. A trusted voice on Australia's retirement landscape, including retirement income and planning, government entitlements, lifestyle and news and information relevant to Australians over 50. Leon has worked in publishing for more than 25 years and is also a travel writer and editor, graphic designer and photographer.

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