Chilli Con Carne

A family favourite that you can make as mild or as spicy as you like. This is a recipe that can be made quickly and eaten as is, or one that you could pop in the slow cooker all day to enhance the flavour
chilli con carne

Chilli con carne is a great family favourite that can be served with basmati or wholegrain rice, tacos, a handful of tortilla chips/nachos or a wholemeal wrap and salad. Choose your best starchy carb to serve it with.

Top chilli con carne with full fat sour cream, homemade salsa and guacamole too – they’re all great accompaniments on the gestational diabetes diet which will help pair the carbs in the tomatoes, kidney beans and starchy carb that you serve the chilli con carne with.

I usually make this dish with a mix of beef and pork mince, or Quorn and beef mince depending on what I have available. The chilli can be made with any mince. If you are making a vegetarian or vegan version, please ensure to use Quorn mince or a vegan meat alternative which is in protein. The protein is needed to help pair the carbs in the rest of the dish.

Please note: If you struggle to tolerate tomatoes then this dish is not such a good one for you. If you’re unsure then it’s worth making and trying. Kidney beans although a great source of protein can also be a higher carb food and so some ladies may need to omit them from this dish.

 

chilli con carne

Chilli con carne

A family favourite that you can make as mild or as spicy as you like. This is a recipe that can be made quickly and eaten as is, or one that you could pop in the slow cooker all day to enhance the flavour
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Meal
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: chilli, chilli con carne
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Servings: 4 servings
Calories: 353kcal
Author: Jo Paterson

Ingredients

  • 500 grams beef mince or vegan meat alternative
  • 1 400g tin chopped tomatoes
  • 1 400g tin red kidney beans
  • 1 large onion chopped
  • 2 whole cloves of garlic crushed or chopped
  • 2 whole fresh chillies (optional depending on the heat you would like)
  • 1 whole yellow pepper chopped
  • 1 whole green pepper chopped
  • 300 ml beef or vegetable stock
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 pinch cayenne pepper
  • 1 tbsp tomato purée
  • 1 pinch salt and ground black pepper (season to taste)

Instructions

  • Chop all veggies and heat a pan with some olive oil
  • Add the onions, cook on a low heat until softened and then add the mince to brown
  • Add the peppers, garlic, chillies, spices and stir through well
  • Add the tomatoes, tomato purée and stock. Stir well and bring to the boil
  • Reduce the heat and simmer for 15 minutes, or until the juices have thickened slightly. Add a pinch of salt and pepper, seasoning to taste, then drain and add the kidney beans to heat through. Once the kidney beans have heated the chilli is ready to serve with the carbohydrate of your choice.

Notes

Serve a large portion of chilli on 4 tbsp of basmati rice or wholegrain rice, or one wholemeal seeded tortilla wrap, or one taco, or with a handful of tortilla chips. *Choose just one starchy carb to serve with the chilli con carne.
Add lots of grated cheese and a good dollop of sour cream and guacamole to help pair the meal and lots of green salad.
Freeze leftover chilli con carne for a quick and easy lunch later in the week!

Nutrition

Calories: 353kcal | Carbohydrates: 6g | Protein: 24g | Fat: 25g | of which saturates: 10g | Fibre: 1g | of which sugars: 3g
Made this recipe?Take a pic & tag @gestational_diabetes_uk #JosGDRecipes on Instagram