Beef and Bean Chilli Con Carne

by Leah Halmagyi


  • 2 onions, diced
  • 2 carrots, diced
  • 2 sticks celery, diced
  • 8 cloves garlic, finely chopped
  • ¼ cup extra virgin olive oil
  • 500g beef mince
  • 1 Tbsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander seed
  • 2 tsp ground fennel seeds
  • 2 red capsicums, diced
  • 2 x 400g cans diced tomatoes
  • sea salt flakes and freshly-ground black pepper
  • 1 x 400g can black beans, drained
  • 1 x 400g can kidney beans
  • tortillas, guacamole, chopped coriander, sour cream and lime wedges, to serve


Preparation time: 10 minutes
Cooking time: 1½ hours
Serves: 4-6

1 Sauté the onions, carrots, celery and garlic in half the olive oil in a large heavy-based saucepan for 5 minutes, until softened, then set aside.
2 Add the remaining oil, then fry the beef for 20 minutes, until browned. Mix in the spices, onion mix, capsicums and tomatoes. Season with salt and pepper, then simmer for 1 hour, until thickened. Mix in the beans. Serve with tortillas (there are gluten-free available at your supermarket), guacamole, chopped coriander, sour cream and lime wedges.