Mexican chilli con carne

Prep time 10 minutes Cook time 40 minutes

Serves 4 people



  • 500g lean pork mince
  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • ½ teaspoon cumin powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon Mexican chilli powder
  • 1 long green chilli, finely chopped
  • 2 tablespoons tomato paste
  • 1 can tomatoes, diced
  • ½ cup chicken stock
  • 400g can red kidney beans

To serve

  • Seasoned rice and tortillas
  • Sour cream and coriander


  1. 1.
    Heat frying pan over a high heat for 1 minute with oil. Add the pork mince and brown well. Remove and set aside.
  2. 2.
    Return the pan to the heat and sauté onion, spices and chilli for 2 minutes. Stir in the tomato paste and return the pork mince to the pan.
  3. 3.
    Pour in the diced tomatoes, chicken stock and red kidney beans. Mix well to combine. Simmer for 30 minutes.
  4. 4.
    Serve pork chilli con carne with seasoned rice and warm tortillas, garnish with sour cream and coriander leaves.

General Information

Sour cream can be replaced with natural yoghurt as a low fat alternative.

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