Slenderized Chili Con Carne



  • 5 x 400g tins of diced tomatoes
  • 1 can (156ml) of tomato paste(optional)
  • 2 x 400g of red kidney beans
  • 500g of ground lean beef
  • 1 large carrot(finely chopped)
  • 1.5 medium red capsicums(peppers)
  • 10 small mushrooms
  • 1 onion
  • 0.5tsp ground chilli(optional)
  • 2 teaspoons of paprika
  • 2 teaspoons of cumin
  • 1.5tsp ground garlic
  • 1 tsp of oregano
  • 2 jalapeno’s, deseeded and chopped
  • Olive oil


  • Fresh chopped coriander
  • fat free Greek yoghurt


  • Marinate the beef mince in ground chilli and garlic
  • Spray a large casserole dish over a medium high heat with some olive oil spray.
  • Add the mince, onion and garlic and fry until browned.
  • Dice the onion and carrot finely and cut the rest of the vegetables into small bite-sized pieces
  • Pour all the canned diced tomatoes in a large pot, bring to the boil, add diced carrot and the other veg, then allow to simmer for 30 minutes (remember to stir every 5 minutes)
  • Add the rest of the spices, tomato paste, red peppers, jalapenos, and bring to the boil.
  • Reduce heat to a simmer, add in kidney beans, cover and cook for approx 45 mins until sauce has reduced and thickened.
  • Add salt and pepper to taste.
  • Serve topped with a little fat free Greek yoghurt and freshly chopped coriander or in a cauli wrap.
  • Enjoy!!