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Nutrient dense healthy chilli con carne

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Keyword: dairy free, gluten free, nonvegetarian


  • 2 tbsps olive oil / ghee / coconut oil
  • 1 medium sized onion, diced
  • 1 small garlic bulb cloves peeled and diced finely
  • 1/2 green pepper diced
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/4 tsp turmeric powder
  • Pinch black pepper powder
  • Pinch cayenne pepper
  • 500 gms full fat beef mince
  • salt to taste
  • 2 tbsps apple cider vinegar (ACV)
  • 1/2 cup tomato paste
  • 1 cup broth
  • Handful coriander leaves and stalks, finely chopped optional
  • 2 tsps liver optional
  • 1 can kidney beans, drained and washed 400 gms
  • 1 can black beans, drained and washed 400 gms
  • any veggies you wish to add (I add kale, aubergine, chard, spinach, etc.)


  • Heat oil in a thick bottomed pan / dutch oven over medium heat
  • Add the onion and stir. Cook till translucent
  • Add the garlic and cook till the raw smell of garlic disappears
  • Add the green pepper and stir for around a minute
  • Add the cumin, coriander, turmeric and pepper powders. Also add the cayenne pepper
  • Keep stirring for around a minute or so. If the pan is very dry, add a tbsp of oil. Spices like oils and will bloom better
  • Add the mince and stir till browned
  • Add the salt and ACV
  • Put the tomato paste in and mix well
  • Add the broth and incorporate
  • Lower the the heat, cover pan and cook till all the water evaporates, stirring now and then to prevent burning (around 20-30 mins)
  • Add the beans and veg (depends on which veg you are using) in the last 5 minutes of cooking
  • Serve hot with fresh coriander on rice or chips, salsa and guacamole