Chilli con carne

This recipe is a vegetarian chilli con carne, but can easily be swapped for meat. This can do up to six portions (which is great for meal prep).

This is very similar to my bolognese sauce recipe.


Measurements are approximate.

You can swap the vegetable stock cube with a real one, and use real beef mince to make this non-vegeterian. For vegeterian mince, I prefer to use Linda McCartney.


  1. Finely dice the onion and pepper, and chop the garlic.
  2. Dissolve the stock cube into 300ml of hot water.
  3. Drain the tin of kidney beans.


  1. Heat the oil in a pan on medium heat.
  2. Add onion and let it soften for five minutes.
  3. Add the peppers and garlic for another fice minutes.
  4. Add the mince.
    • Now is a good time to add salt and pepper to it.
  5. Once it is heated through (or cooked if real meat), add the cumin, paprika, and chilli powder, and mix through.
  6. Once mixed, add the stock, two tins of chopped tomatoes, and tomato puree, and stir through.
  7. When it starts to boil, reduce the heat and add the drained kidney beans.
  8. Let it simmer for at least half an hour, stirring every 10 minutes.

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