Chilli Con Carne

A low-calorie chilli from Dr Eva Orsmond.


  • 5 ml tsp olive oil
  • 150 g lean mince meat
  • 100 g onion chopped
  • 150 g red pepper
  • 1 (or only half-depending how hot you want!) fresh chilli
  • 2 garlic cloves (crushed)
  • 1 tsp herbes de provence
  • 0.50 vegetable stock
  • a few drops of worcestershire sauce
  • hot water from kettle (if required)
  • 1 half can of (130g drained weight) red kidney beans
  • 1 steamed or boiled carrot (mashed)


  1. Peel the carrot and cut in cubes.
  2. While carrot steaming (boiling) heat oil and fry chopped onion, red pepper, chilli cut thinly and crushed garlic.
  3. Add the mincemeat and the rest of spices and herbs and hot water from the kettle if required. Let simmer under the lid until cooked.
  4. Add red kidney beans. Mash carrots with potato masher.
  5. Serve chilli con carne over mashed carrots.


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