Chilli Con Carne with Greek Yoghurt

45 mins active prep time, 4 servings


  • 500g lean beef mince
  • 1 red onion, finely chopped
  • 1 yellow capsicum, seeded, chopped
  • 2 garlic cloves, chopped
  • 1 1/2 cups passata
  • 250g cherry tomatoes, halved
  • 2 tbsp fresh coriander, plus extra to serve
  • 1/4 cup greek yoghurt
  • 1 tbsp lime juice
  • four beans mix, rinsed and drained
  • 240g white medium grain rice
  • 1/2 cup beef stock
  • 2 tsp ground cumin
  • 2 tsp ground paprika
  • 1 pinch dried chilli flakes


1. Cook rice: Cook the required amount of rice as per the instructions on the pack

2. Prepare the recipe base: Meanwhile in a medium sized frying pan bring 1 tbsp of beef stock to the boil on high. Sauté the onion, capsicum and garlic for 2-3 minutes. Mix the spices and cook for a further 1 minute until fragrant.

3. Cook mince then add remaining ingredients: Add the beef mince and brown for 3-4 minutes, breaking up any lumps. Stir in the passata, remaining stock and the beans. Simmer uncovered for 10 minutes. Add the cherry tomatoes and cook for a further 2 minutes. Stir through the coriander and lime juice.

4. Serve: Serve the Chilli Con Carne on a bed of rice with extra coriander leaves. Accompany with yoghurt and lime wedges.

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