chilli con carne

THM Chilli Con Carne

We are always eating Chilli Con Carne at our house. We serve it up in great quantities when family and friends come around to share a meal. It never fails to please. Serve it with 0% Greek yoghurt and seasonal green vegetables for Trim Healthy Mamas. For your children or guests, add sour cream and rice. If you want to change it into an S meal, leave out the beans and don’t eat the rice. You can then enjoy sour cream too. If you have not used Kangaroo mince before, please give it a go. It has less than 2% fat and is a perfect E meat and you can often find it marked down, making it a cheap protein source.

THM Chilli Con Carne
Prep time
Cook time
Total time
Serves: 8
  • Coconut Oil Spray
  • 2 onions, chopped
  • 6 cloves garlic, crushed
  • 2 celery sticks, sliced
  • 1 kg kangaroo mince
  • 1 tsp chilli powder
  • pinch of cayenne pepper
  • 1-2 tbs dried oregano
  • 800g tin diced tomatoes
  • 4 Tbs tomato paste
  • 2 Tbs cider vinegar
  • 1 tsp baking soda
  • stevia to taste
  • 2 x 420 g can red kidney beans, rinsed (or use your own soaked and cooked beforehand)
  1. Heat a heavy-based pan with a scant amount of coconut oil or Red Palm Fruit oil. Add the mince and cook over high heat for 5 minutes, or until well browned.
  2. Add the onion, garlic and celery and stir over medium heat until softened.
  3. Add the chilli powder, cayenne pepper and oregano. Stir well and cook over medium heat for 5 minutes.
  4. Mix in the tomatoes, tomato paste and ½ cup water. Leave to simmer for 30 minutes, stirring occasionally.
  5. Add sweetener of choice, vinegar and beans and heat through.
  6. Season with salt and pepper to taste.



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