Recipe Of The Week: Chilli Con Carne

19th October 2015

Made another tasty dish with my sister this week. We decided to make an all time favourite classic of ours: Chilli con carne. This is a great dish for the colder weather making it a perfect autumn/winter recipe. It is easy to make especially if you have to cook for the whole family or a group of friends. If like me you’re not big on red meat, then you can always swap the minced beef for chicken. or if you want a meat free dish then chickpeas are a good substitute.


1 Medium white onion finely chopped
2 Garlic cloves finely chopped
1 Medium carrot finely chopped
1 Celery stick finely chopped
1 Red pepper cut in thin strips with seeds and stalks removed
1 Thai chilli
Olive oil
1 Teaspoon of cumin
200g of Tinned kidney beans
400g Tinned tomatoes
250g Minced beef (make sure it is organic good quality)
Himalayan salt and pepper
1/2 a Bunch of coriander
Live bio yoghurt

For the guacamole

2 Very ripe avocados
10 Cherry tomatoes chopped
Chilli flakes
1/2 a Red onion finely chopped
Juice of 1 lemon
A handful of coriander chopped
Himalayan salt and pepper
Olive oil

Recipe Of The Week: Chilli Con Carne

Start by heating a large pan on medium heat with a generous amount of olive oil and 2 tablespoons of water and saute’ the chopped garlic, onion, carrot, celery, chilli, red pepper, cumin, salt and pepper and let cook for 5-7 minutes stirring regularly.

Add the kidney beans, tomatoes, beef and add 1 cup of water. Add more salt and pepper. Simmer over a low to medium heat for 2 hours. This is a dish that the more you cook it the more delicious it will be. Add more water if it becomes too dry. The end result should be thick and delicious! Add the coriander at the end.

While the chilli con carne is cooking prepare the guacamole. Peel the avocados and remove the stone. Mash the avocados in a bowl adding the cherry tomatoes, onion, chili flakes, lemon juice, olive oil, salt and pepper. Mix all the ingredients together. Cover with cling film and place in the fridge.

Once the chilli con carne is ready serve straight away with live bio yoghurt and guacamole. You can also cook some brown rice on the side. Enjoy!

Dania Trapani  is a fully qualified nutritional therapist and naturopath. Make sure to follow her blog for her latest recipes and healthy tips.


  1. Pippa Jameson

    19th October 2015 at 12:41 pm

    I have started to move over to your way of thinking Arianna by trying to change existing eating habits ( I finally have the Deliciously Ella book) and I can’t believe how much better I feel already… This Chilli Con Carne is next on the list! xx

    1. Arianna Trapani

      19th October 2015 at 1:51 pm

      Yay that’s great Pip! I’m not always so good but when I eat really well I immediately notice the difference. But it really is all about balance and moderation 🙂 xxx

  2. Old Fashioned Susie

    19th October 2015 at 12:44 pm

    One of my fave’s at this time of year! Thanks for sharing this healthier version x

    1. Arianna Trapani

      19th October 2015 at 12:59 pm

      Absolute pleasure Susie… xxx

  3. Kate Baxter

    19th October 2015 at 1:03 pm

    Yum! When are you inviting me round for dinner 😉 xx

    1. Arianna Trapani

      19th October 2015 at 1:04 pm

      haha book your ticket now!!!!! I’m waiting for you ;0 xxx

  4. Stacey

    19th October 2015 at 2:32 pm

    The perfect winter warmer. Sounds and looks delicious!

    1. Arianna Trapani

      19th October 2015 at 7:03 pm

      Thanks lovely…. It’s my comfort food 😉

  5. karen jones

    19th October 2015 at 2:43 pm

    oh one of our family favourites, although I have never served it with Guacamole. Will definitely try that next time. Thank you for a lovely receipe x

    1. Arianna Trapani

      19th October 2015 at 7:04 pm

      Oh Karen you must – It tastes so good with Guacamole 🙂 Thanks for dropping by xxx

  6. Steph

    19th October 2015 at 5:34 pm

    That looks yummy, I would have never thought about using chicken instead. I might try that!

    1. Arianna Trapani

      19th October 2015 at 7:05 pm

      Hey Steph, It tastes really good with chicken if you’re not feeling like red meat and it’s also lighter! Def give it a try x

  7. daniatrapani

    22nd October 2015 at 4:47 pm

    Love cooking with you and this recipe is just so yum! x

    1. Arianna Trapani

      22nd October 2015 at 5:05 pm

      Delicious! Can’t wait for more cooking sessions 🙂 x

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