This is what you might call “healthy” comfort food, if there can be such a thing. The first day back in work after Christmas combined with the return of the chill outside gave me a grá for something hot and meaty, hence…

Chilli Con Carne

(Serves 4/6)

You’ll Need:

  • 2 Medium Red Onions
  • 2 Medium Carrots
  • 2 Red Peppers
  • 1 400g Tin of Chickpeas
  • 1 400g Tin of Red Kidney Beans
  • 2 400g Tins of Chopped Tomatoes
  • 500g Mince Meat
  • 2 Cloves of Garlic
  • 1 heaped teaspoon of Chilli Powder (hot)
  • 1 Heaped Teaspoon of Ground Cumin
  • 1 Heaped Teaspoon of Cinnamon
  • 1 Tablespoon of Tomato Puree
  • Bunch of Fresh Coriander (or a teaspoon of dried coriander leaves)
  • Ground Black Pepper
  • Splash of Worcester Sauce
  • 100g Natural Yoghurt or Cream Cheese


Peel and finely chop onion, carrots and garlic

Halve the peppers , remove seeds and stalks, wash and chop roughly.

Add a good splash of oil to a large saucepan (big enough to hold all the ingredients while cooking) and place on a medium heat.

Add chopped veggies to the pot together with the chilli powder, cumin, cinnamon and a sprinkling of black pepper. cook for about 10 minutes, stirring regularly to avoid the vegetables from sticking to the pot.

Add the drained chickpeas and lentils to the pot together with the cans of tomatoes. There is no need to drain the juice from the tomatoes.

Add the mince (uncooked) together with the purée and a half cup of water.

Add the chopped coriander and a good splash of the Worcester Sauce.

Bring the pot to the boil and then turn down to a gentle simmer with the lid slightly open. Simmer for about one house, stirring ever so often.

Serve with a crispy skinned baked potato.