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Recipe Instructions

Heat the oil in a large heavybased pan over medium-high heat. Add onion and celery, and cook, stirring, for 1-2 minutes. Add mince and cook, breaking up any large pieces with a wooden spoon, for 4 minutes Add the spice mix and cumin. Season well.

Stir in lentils and tomato. Add 375ml (1u00bd cups) water. Bring mixture to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until the lentils are cooked and mixture has thickened.

Stir through the capsicum and beans, and cook for 1-2 minutes. Stir through half the coriander and half the chilli. Divide chilli con carne among serving bowls. Scatter with the remaining coriander and chilli. Serve with yoghurt, if using.

Recipe Ingredient

18.20 gm olive oil

1 brown onion, finely chopped

2 celery sticks, finely chopped

500g extra lean beef mince

7.50 gm Mexican spice mix

5.00 gm ground cumin

115g (1/2 cup) red lentils

Mutti Polpa Finely Chopped Tomatoes 400g

120g chargrilled capsicum strips, drained

400g can black beans or kidney beans, rinsed, drained

125.00 ml chopped fresh coriander

2 long fresh green chillies, sliced

Natural yoghurt, to serve (optional)

Recipe Cuisine


Cook Time


Prep Time


Total Time



102.20 calories

12.1 grams fat

3.5 grams saturated fat

37.5 grams carbohydrates

5.4 grams sugar

40.2 grams protein

77.5 milligrams cholesterol

662.3 milligrams sodium


Recipe Category



Healthy, chilli, con, carne, Mexican, quick, easy, dinner, beef, healthy, lentil, mexican, mince, onion, spicy, tomato, yoghurt


Ready in 40 minutes, this healthy Mexican beef chilli con carne is packed with vegies and served with natural yoghurt.

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