Matt’s Chilli Con Carne

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breakfast / dairy free / dairy free option / dinner / egg free / egg free option / favourites / gluten free / grain free / lunch / savoury / sourdough / Uncategorized


This is one of the first dishes Matt ever made for me. It is actually his mother’s recipe (that we have adjusted slightly) and has become a staple in our house when we need something that is easy and quick to put together while being budget friendly. I buy our beans dried and soak them overnight with a bit of apple cider vinegar before cooking them and storing them in the freezer. But of course you can also use tinned pre-cooked beans if need be. This chilli is also a great meal to make in advance and store in the freezer for future meals. Sometimes I double the quantities in order to have an easy meal made for one of those nights when I don’t want to cook. This is one of our favourite leftover meals to have for breakfast the following morning. We eat it with fried eggs, sunny side up, grated cheese and sour cream. It is also delicious on toasted sourdough bread!

Matt's Chilli Con Carne

Chilli Ingredients:

coconut oil for frying

500g beef mince

1 large onion – chopped

2 garlic cloves – minced

250g mushrooms – sliced

400g tinned tomatoes

1 1/2 cups cooked chick peas (or 400g tin, drained and rinsed well)

1 1/2 cups cooked red kidney beans or black beans (or 400g tin, drained and rinsed well)

400g tin of baked beans (or 2 cups of homemade baked beans)

1/2 cup frozen corn kernels

1 1/2 tsp ground cumin

1 tsp ground coriander

2 tsp dried oregano or a handful of fresh – chopped

salt and pepper to taste

Options for toppings to serve with:

sour cream

grated cheese or feta

Fried or scrambled egg

fresh coriander (cilantro)

green onions

shredded lettuce and grated carrot


Heat coconut oil in a large heavy-bottomed pot over medium heat. Once hot, add beef mince and cook, breaking the mince apart with a wooden spoon, until browned slightly (about 8-10 minutes). Add chopped onion and cook 2-3 minutes, stirring frequently, until onions are transparent. Add all of the remaining chilli ingredients and stir well to mix everything. Turn the temperature down to low and gently simmer for 1 1/2 hours. Serve with your desired toppings. See! Easy Peasy!

The Author

Let food be thy medicine and medicine be thy food.

1 Comment

  1. Pingback: Overnight Oats – The Rusty Skillet

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