There are so many things to love about Jamie Oliver’s chilli con carne. It’s delicious and super healthy, packed full of carrots, celery, capsicum, chick peas, kidney beans and loads more. YUM! I make this in my slow cooker ahead of time, so all I have to do at meal time is smile and serve topped with Greek yoghurt, delicious guacamole and fresh coriander. I also freeze any leftovers for quick, easy healthy meals on the run. Happy days!
You could also make a vegetarian version of this, simply leave out the beef mince and add more veggies!
I first posted this recipe back in 2012 and it’s been one of my most popular posts EVER. Now that cooler weather is finally here, I thought I would share it again so chilli lovers everywhere can add it to their weekly meal planning.
Makes six portions
- 2 medium onions
- 2 cloves garlic
- 2 medium carrots
- 2 sticks of celery
- 2 red peppers
- Olive oil
- 1 heaped tsp chilli powder
- 1 heaped tsp ground cumin
- 1 heaped tsp ground cinnamon
- Sea salt and freshly ground black pepper
- 1 x 400g tin of chickpeas
- 1 x 400g tin of red kidney beans
- 2 x 400g tins of chopped tomatoes
- 500g good-quality minced beef
- 1 small bunch fresh coriander
- 2 tbsp balsamic vinegar
- 400g basmati rice (I use SunRice brown rice cups)
- 1 x 500g tub of natural yoghurt
- 1 x 230g tub of guacamole
- 1 lime
1. Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine.
2. Halve the red peppers, remove the stalks and seeds and roughly chop.
3. Place your largest casserole-type pan on a medium high heat.
4. Add 2 lugs of olive oil and all your chopped vegetables.
5. Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper.
6. Stir every 30 seconds for around 7 minutes until softened and lightly coloured.
7. Add the drained chickpeas, drained kidney beans and the tinned tomatoes
8. Add the minced beef, breaking any larger chunks up with a wooden spoon.
9. Fill one of the empty tomato tins with water and pour this into the pan.
10. Pick the coriander leaves and place them in the fridge.
11. Finely chop the washed stalks and stir in.
12. Add the balsamic vinegar and season with a good pinch of salt and pepper.
13. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.
To serve chilli con carne
1. This is fantastic served with fluffy rice. (I use SunRice brown rice cups)
2. Just divide the rice and chilli into big bowls or serve in the middle of the table and let everyone help themselves.
3. If you don’t fancy rice it’s equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous.
4. Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves.
5. I love to add a nice green salad to round it off.
Happy cooking lovelies!
What are your favourite slow cooker recipes?
Have you tried any Jamie Oliver recipes before?0