Chilli and mushroom con carne

Nothing beats a delicious chilli con carne or soup on a cold, windy day. Make this easy recipe for dinner tonight, or check out our winter soups here if you feel like something a little lighter.

*Serves 4-6


  • 15ml oil
  • 2 onions, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 1 small red chilli, finely sliced
  • 2-5ml cayenne pepper (according to taste)
  • 5ml ground cumin
  • 3ml ground cinnamon
  • 250g lean beef mince
  • 250g button mushrooms, sliced
  • 30ml tomato paste
  • 410g chopped tomatoes
  • 500ml beef stock
  • Salt and milled black pepper
  • 400g red kidney beans, drained and rinsed

To serve

  • Cooked white rice
  • Finely diced toppings: tomato, red onion and avocado
  • Fresh coriander leaves


  • Heat the oil in a pot over medium heat.
  • Add the onion and cook for 3-4 minutes until soft.
  • Stir in the garlic, chilli, cayenne pepper, cumin and cinnamon and cook for 1 minute.
  • Add the mince, stirring, for 5-7 minutes, or until the meat is browned.
  • Add the mushrooms and cook for 3-4 minutes.
  • Stir in the tomato paste, chopped tomatoes and beef stock.
  • Season with salt and pepper and bring to the boil.
  • Reduce the heat to low, and simmer for 35 minutes.
  • Add the kidney beans and cook for 10-15 minutes.
  • Serve with white rice, diced toppings and coriander leaves (optional).

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