Chilli Con Carne

This recipe works in combination with: Chilli Stuffed Jacket Potato. This recipe features in these meal plans: Frugal Favourites 1.

A classic and easy to make chilli con carne with rice.


  • 125g of minced beef
  • half a 220g tin red kidney beans, drained
  • 1/2 small onion, finely chopped
  • half a 227g tin chopped tomatoes
  • 60g of value long grain rice
  • 1 tbsp vegetable oil
  • 1 garlic clove, finely chopped
  • 1/2 tsp mild chilli powder
  • 2 tsp tomato puree
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Price per person: £1.47
  • Store cupboard: Basic
  • Calories per serving: 679
  • 5-a-day per serving: 1.5
  • Print Recipe
Chilli Con Carne photo

1335 cooks think so


  1. Heat the oil in a saucepan and fry the onion and garlic for 2-3 minutes, or until the onion is soft. Add the meat and cook for 5 minutes, or until browned.
  2. Add the tomatoes, tomato puree, kidney beans and chilli powder. Cover and cook over a low heat, stirring occasionally, for 20 minutes, or until the sauce develops a thicker consistency. Add a little water if the chilli becomes dry. Season to taste with salt and pepper.
  3. Meanwhile, cook the rice according to packet instructions.
  4. To serve, simply spoon the chilli over the cooked rice.

Cook's tips

If you are using this recipe as part of a meal plan, you could save time by cooking both portions of the chilli one night and reserving half to serve with the baked potato another night.

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