Chilli Con Carne
A healthy version of a winter tradition, this is a fantastic, warming and hearty dish is great to serve for a casual supper with friends, and mild enough for your kids to enjoy. It’s bursting with antioxidants and vitamin-rich vegetables, lean grass-fed beef and beans to up your protein intake.
Servings Prep Time
10 Servings 75Minutes
Servings Prep Time
10 Servings 75Minutes
  1. Heat butter in a large pot, add onions, celery, carrots and garlic, and cook until the vegetables are very soft, about 15 minutes.
  2. Stir in spices, salt, pepper and beef mince. Cook stirring to break up the mince, until the beef is no longer pink.
  3. Add tomatoes, tomato paste, bone broth, rice syrup, mushrooms, capsicum and corn, simmer for 20 minutes.
  4. Mix in the kidney, black and green beans, stir and then cook for another 15 minutes, add more water if necessary.
  5. Taste for seasoning, stir through coriander, and serve with a green salad and your choice of rice or rice, lime wedges, guacamole and a spoonful of sheep’s yoghurt, sour cream or creme fraiche.
Recipe Notes

Guacamole recipe
To make guacamole mash two ripe avocados together with a fork until it’s very smooth. Add the juice of one lime, 2 tbsp of finely chopped coriander, and season with salt and pepper. Add a little chopped Spanish onion or shallots, if desired.

Optional Ideas:
If you find kidney beans and black beans difficult to digest just leave them out.
To make this into a vegetarian chilli replace the beef with more mushrooms, kidney beans and black beans.
If you are avoiding carbs, serve the chilli over baby spinach leaves or in lettuce cups.