“Throw-the-Cans-In” Chilli Con Carne

You are going to love this. Be ready for the easiest bulk-cook-up ever.

Who says cooking a nourishing yummy dinner has to be time-consuming?!

I like to double this recipe so that I can either freeze half for another night, or repurpose it the following night for a different meal. Think topping for jacket potatoes, filling for a quesadilla or even a pie!

Get your cans ready and let’s go.

Fun fact: When our kids were tiny we lived in a small town and had some great friends with kids the same age. Once a week, it would be our turn to look after the kids all day and make dinner for the total 3 families. It was a big fun day (mostly 😜), and it meant that two days a week we didn’t have to make dinner at all! This recipe would usually make an appearance from one of us each week. It’s easy to make a lot of!

"Throw-the-Cans-In" Chilli Con Carne

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment

  • 1 Mandolin optional

Ingredients

  • 2 whole brown onion optional if time poor
  • 0.5 - 1 kg beef mince grass-fed. 500g if you're boosting with the veg below. 1kg if you're time-poor and want to skip the veggies below.
  • 1 medium eggplant mandolined (optional if you're doubling the meat instead)
  • Half bag mushrooms chopped fine (optional if you're doubling the meat instead)
  • 2 pkts taco seasoning or use our Boosted Mexican Mix or follow the Chili Spice Mix recipe from Recipe Tin Eats, linked in the notes below.
  • 3 cans mixed beans 400g each
  • 2 can corn 400g each
  • 2 jars passata 700g each

Instructions

  • 1. Brown onion (if using)
  • 2. Brown mince
  • 3. Add eggplant and mushroom (if using) and cook for a few minutes until wilted down and 'part of the meat'.
  • 4. Add taco / Mexican / chili spice mix and cook for a few minutes
  • 5. Add beans and corn and cook for a few mins
  • 6. Add passata and bring to a simmer for 10 mins
  • 7. Season with salt and pepper
  • 8. Serve with a side of rice (brown is preferable) or organic corn chips. Top with your choice of sour cream / yoghurt, coriander, avocado, grated cheese.

Notes

If you want to make a home-made chili seasoning mix, try this one from Nagi at Recipe Tin Eats: https://www.recipetineats.com/chilli-con-carne/
 
Tried this recipe?Let us know how it was!
Course Dinner, Freezer Friendly, Lunch, Main Course, Special Occasion - Camping
Cuisine American, Mexican
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nut Free, Oil Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Author: Laini Oldfield

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About the Author: Laini Oldfield

Laini is a mum of 5 and creator of STACKD Wholefood Blends, The Wholefood Collective + The No Fuss Nourished Method. She's coached tens of thousands of people on how to feel amazing using nutrition. She has a particular love for helping parents learn how to nourish their children and themselves without losing their marbles. Unconventional smoothies are Laini's obsession, and she's even developed a range of organic wholefood booster blends that target particular health goals and deliver maximum goodness in one complete and balanced meal. When she's not with her own family or coaching other families, you'll probably find her at the beach soaking up the sun and getting some much needed solitude.

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