Chili Con Carne- extra veg style

Posted on
November 24, 2020

My quick and easy chili con carne recipe with extra veg can transform into a savoury mince, base for a lasagna or topping for jacket potatoes or pasta. Add and subtract herbs and spices to meet your taste buds desire! I have added in extra vegetables and kidney beans to boost the plant food ingredients whilst keeping the meat base for those who enjoy it. We could all do with some extra vegetables and legumes in our diet so give this healthy recipe a go. It will be a family favourite.


500 grams lean beef (or kangaroo, turkey, pork or chicken) mince

1 onion, finely chopped

1 red pepper, small finely diced

2 cloves garlic, finely chopped

1 x 425g can crushed tomatoes

4 tablespoons tomato paste

6 button mushrooms, diced

1 can kidney beans, drained

1 cup canned or frozen corn kernels

2 cups fresh spinach leaves or 1 packet frozen spinach

250ml beef stock, extra water if desired

2 teaspoons paprika

2 teaspoons ground cumin powder

1-2 teaspoons cayenne pepper

1 fresh red chili, finely chopped or1 teaspoon chili powder

1 cup tasty or parmesan cheese, grated

Freshly ground black pepper

pinch of sugar

pinch of salt

1 1/2-2 cups brown Rice


Cook the brown rice in rice cooker or on the stove, drain and set aside

Add the extra virgin olive oil into a pan and sauté the onion and garlic until lightly golden.

Add the mince and break up cooking until browned

Add the paprika, cumin, chili and stir through

Add the crushed tomatoes, tomato paste, kidney beans, corn, mushrooms and beef stock

Simmer for about 5 minutes.

When nearly cooked add in the spinach

Cook until kidney beans are sufficiently soft and spinach completely wilted.

Spoon rice into a bowl and serve the chili con carne mix on top or on the side.


#healthyrecipe #easyrecipe #plantfoods #veg