Chilli Con Carne and Avo


(Recipe serves 4)

  • 1 tsp coconut oil
  • 1 onion, diced
  • 4 garlic cloves, chopped
  • 2 red chillies, sliced
  • 500g 5% fat beef mince
  • 4 sprigs rosemary, leaves picked and roughly chopped
  • 1 tsp ground cumin
  • 2 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1 tsp garlic powder
  • Good pinch of sea salt and black pepper
  • 350g passata (my favourite passata is Cirio Passata Rustica, the only ingredient is tomatoes so there aren’t any additives or preservative!)
  • 400ml rich beef stock (I use 1 stock cube to 400ml water)
  • 250g chestnut mushrooms, sliced
  • A few splashes of Worcestershire sauce
  • Tin of mixed beans – don’t drain the beans, the water the beans are in will thicken the chilli!
  • 2 avocados, sliced


  1. Start by frying the onion in the coconut oil over a medium-low heat. Fry for 5 minutes till softened then add the garlic and chilli. Cook these for a further minute then add the mince and turn the heat up to brown the mince.
  2. Fry this, stirring regularly, for 2 minutes before adding the rosemary, cumin, smoked paprika, cinnamon, garlic powder, salt and pepper. Give this a good stir and let the mince soak up the spices.
  3. Now put in your passata, beef stock, mushrooms and a few splashes of Worcestershire sauce.
  4. Let the chilli simmer for 5 minutes then add the beans and simmer for a further 5-10 minutes, until the beans and mushrooms are cooked, and the consistency of the chilli is right for you – I love my chilli thicker so the longer I let it simmer the better, slowly the passata you used will thicken so no need to add tomato puree!
  5. Serve up nice and hot with half an avocado per serving to get those healthy fats – alternatively, serve with rice or pasta for some more carbohydrates!
Calories per servingProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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