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chilli on a plate with rice and sour cream on top with scattered coriander leaves. A serving spoon to the side

Quick and Easy Chilli Con Carne

This quick and easy chilli con carne recipe is my go to for an easy midweek meal. It is delicious and a real crowd pleaser. Top with sour cream and grated cheese for a flavour sensation.
Course Main Course
Cuisine American, Mexican
Keyword chilli, chilli con carne
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 427kcal


  • 500 grams minced beef
  • 400 grams tin chopped tomatoes
  • 4 tbsp tomato ketchup
  • 1 tbsp sugar
  • 1 tbsp fajita seasoning
  • 1 tbsp mild chilli powder
  • 1 large pepper
  • 1 medium onion
  • 20 grams fresh coriander
  • 100 grams drained and cooked kidney beans I use tinned
  • 1 tbsp flour
  • 1 tsp garlic paste 1 clove
  • ½ tsp salt add more to taste


  • Get all your ingredients ready and weighed/measured out.
  • Firstly fry the chopped onion and pepper in a large frying pan or saucepan. You can blitz them both in the food processor if you can't be faffed with chopping.
  • Cover and fry gently for a few minutes until they start to soften. Sprinkle over the spices.
  • Fry again for a few minutes before adding in the mince. Use a wooden spoon or similar to break the mince completely up. Fry gently for another few minutes until water begins to be released into the pan.
  • Sprinkle over the flour and mix thoroughly in.
  • Add the tin of tomatoes and juice, 4 tbsp of tomato sauce, 1 tsp garlic paste, 20 grams chopped fresh coriander, 1 tbsp of sugar and ½ tsp salt. Taste for seasoning and add more if required.
  • Mix together and bubble away for 15 minutes until the sauce thickens and gets a little shiny.
  • Add the 100 grams kidney beans and stir in. Allow to heat through for a couple of minutes on the heat.
  • Serve piping hot and with your favourite sides and a sprinkle of extra coriander if you fancy.


  • Use a food processor to blitz your onion and peppers effortlessly and avoid onion tears and sniffles.
  • Use the largest frying pan you have.
  • Dial the heat up or down to suit.
  • Leave out the kidney beans if you prefer.
  • Chilli is perfect for batch cooking. Double up the ingredients and freeze half for another easy meal.
  • Freeze your chilli in a stout plastic container for up to 3 months. Thaw in the fridge and reheat until piping hot all the way through.


Calories: 427kcal | Carbohydrates: 23g | Protein: 26g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 692mg | Potassium: 829mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1988IU | Vitamin C: 14mg | Calcium: 87mg | Iron: 5mg