Low Fat Chili (Chilli) Con Carne

READY IN: 1hr 15mins
Recipe by Dr. Jenny

A friend gave this recipe to me from one of her cookbooks. It did not remind me of chili in the thick sense that I usually think of it (the sauce is definitely on the thinner side). However, I found it has really nice flavor and lots of veggies. My friend typically serves this dish over rice.

Top Review by Debi9400

I love the variety of veggies in this dish which is filled with flavour. I turned it even lower fat (and no cholesterol) by using a vegetarian "ground round" flavoured with mexican styled spices. Our guests didnt' know the difference! As we like our food on the spicy side, also added a tsp of minced garlic& jalapeno (found in a jar in the produce section of the grocer), a tsp of red pepper flakes and one jalapeno seeded and chopped fine. I replaced the kidney beans with lower fat black beans. Thank you for sharing - this will be on our regular rotation.

Ingredients Nutrition


  1. Brown beef in a large, non-stick pan. Add onions, garlic, carrots, peppers, courgettes, mushrooms, chili powder, and coriander. Stir well.
  2. Cook for 5 mins, then add the tomato puree, wine, stock, and chopped tomatoes. Season to taste and bring to a boil.
  3. Cover, reduce heat, and simmer for 40 minutes.
  4. Remove the lid, stir in kidney beans, and cook uncovered for a further 10 minutes. Serve hot, sprinkled with chopped fresh parsley.

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