Meal Planner

Cheesy chilli con carne recipe


The meat sauce used in this dish freezes really well, so it’s a great recipe to make in big batches. This could make a great dinner to keep in portions in the freezer for those days that you are too busy to cook.

Preparation time: 10 minutes

Cooking time: 60 minutes


Serves: 5 people

  • 500 ml Beef Stock
  • 0 - Black Pepper
  • 2 sticks Celery
    finely chopped
  • 125 g Cheddar Cheese
  • 1 handfull Cherry Tomatoes
  • 800 g Chopped Tomatoes
  • 1 tbsp Coconut Oil
  • 4 cloves Garlic
  • 400 g Kidney Beans
    drained and rinsed
  • 800 g Lean Round Steak Mince
  • 250 g Natural Yogurt
  • 1 tbsp Olive Oil
  • 2 - Onions
    finely chopped
  • 2 tsp Paprika
  • 1 - Red Chilli
    finely chopped
  • 1 - Red Pepper
  • 0 - Salt
  • 1 handfull SuperValu Fresh Chives
  • 1 handfull SuperValu Fresh Coriander
  • 5 tbsp SuperValu Tomato Purée
  • 1 - Yellow Pepper
To Serve
  • 0 - Brown Rice


  1. Heat a tablespoon of coconut oil in a large pan over a medium heat.
  2. Add the onions and cook for 5 minutes, until softened.
  3. Add the garlic, chilli and paprika and cook for 5 minutes, stirring frequently.
  4. Heat a tablespoon of olive oil in another large plan over a medium heat. Add the beef and cook for about 5 minutes, until golden brown. Use a slotted spoon to remove the cooked mince, discarding the fat in the pan.
  5. Place the cooked mince into the pan with the onions.
  6. Add the chopped tomatoes, cherry tomatoes, celery, peppers, stock and tomato purée and stir well.
  7. Simmer, uncovered, for 30 minutes. Stir in the kidney beans and cook for 10 minutes.
  8. Meanwhile, mix the yogurt and chives in a medium bowl and set aside.
  9. When you are ready to serve, ladle the chilli into bowls and top each portion with a tablespoon of the yogurt, chives and cheese. Sprinkle over the coriander. Serve with brown rice.

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