Calories Per Serve: 281

Time To Prepare: 20-30 minutes

Serves: 4


  • 1 onion, finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 large grated carrot
  • 2 sticks sliced celery
  • 250 g lean mince (beef, chicken, game meat are all great)
  • 1 red capsicum, chopped
  • 2 tablespoons tomato paste
  • 400 g tomato puree
  • 400 g cooked red kidney or adzuki beans, drained
  • 125 g cherry tomato, halved
  • 100 g baby spinach leaves
  • 1 avocado, chopped
  • 1 bunch coriander, chopped
  • 1 lime
  • Chopped red chilli to taste


  • Sauté the onion carrot and celery for 3 minutes until softened.
  • Add the spices and mince and cook through for 5 minutes until the mince is browned.
  • Add the capsicum, tomato paste, tomato puree and beans.
  • Pour over 2 cups of water. Simmer over a low medium heat for 30 minutes until thick.
  • Season with ground pepper and a little salt add cherry tomato.
  • Fold in spinach and coriander just before serving.
  • Spoon into bowls, top with chilli to taste, avocado and a squeeze of lime.
  • Enjoy by itself or with a side of steamed green vegetables, brown rice or quinoa.


Recipe adapted from Teresa Cutter The Healthy Chef


Serving Suggestions:

Stuff the Chilli Con Carne into lettuce cups for something a little different.



Vegetarians can use extra beans and lentils in place of the meat. Chopped Tempeh is also a great addition in place of the beef.


Nutrition Per Serve:

Protein: 23 g

Kilojoules: 1180

Calories: 281