Jamie Oliver

Good old chilli con carne

A winter warmer with beans and chickpeas

Thanks for voting. Why not leave a comment
Rate
(1813)

Good old chilli con carne

Serves 6
Cooks In1H 15M
DifficultySuper easy
Nutrition per serving
  • Calories
    776
    39%
  • Fat
    24.8g
    35%
  • Saturates
    6.8g
    34%
  • Protein
    42.6g
    95%
  • Carbs
    88.0g
    34%
  • Sugar
    19.1g
    21%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Ministry of Food
Recipe From

Jamie's Ministry of Food

Nutrition per serving
  • Calories
    776
    39%
  • Fat
    24.8g
    35%
  • Saturates
    6.8g
    34%
  • Protein
    42.6g
    95%
  • Carbs
    88.0g
    34%
  • Sugar
    19.1g
    21%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 2 medium onions
  • 2 cloves garlic
  • 2 medium carrots
  • 2 sticks celery
  • 2 red peppers
  • olive oil
  • 1 heaped teaspoon chilli powder
  • 1 heaped teaspoon ground cumin
  • 1 heaped teaspoon ground cinnamon
  • sea salt
  • freshly ground black pepper
  • 400 g tinned chickpeas
  • 400 g tinned red kidney beans
  • 2 x 400 g tinned chopped tomatoes
  • 500 g quality minced beef
  • 1 small bunch fresh coriander
  • 2 tablespoons balsamic vinegar
  • 400 g basmati rice
  • 500 g natural yoghurt
  • 230 g guacamole
  • 1 lime
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop. Place your largest casserole-type pan on a medium high heat. Add 2 lugs of olive oil and all your chopped vegetables. Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds for around 7 minutes until softened and lightly coloured.

Add the drained chickpeas, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins with water and pour this into the pan. Pick the coriander leaves and place them in the fridge. Finely chop the washed stalks and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper. 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

This is fantastic served with fluffy rice. Just divide the rice and chilli into big bowls or serve in the middle of the table and let everyone help themselves. 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. 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. I love to add a nice green salad to round it off.

Tip

View Comments

Jamie's world