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Bean Chilli Con Carne

Bean Chilli Con Carne

By: Raquel Neofit

Swap the beans out for your favourites if you want. I serve this nacho-style with guacamole, fresh corn, tomato salsa and sour cream.



Prep time

Cook time



  • 1 bag corn chips
  • 2 cups tasty cheese, grated
  • 2 onions, finely diced
  • 2 carrots, finely diced
  • 1 tsp salt
  • 3 tbsp olive oil
  • 2 red chillies, finely chopped
  • 1 tbsp cumin
  • 1 tbsp chilli powder
  • 1 tbsp ground ginger
  • 1 tbsp garlic powder
  • 1 tbsp cinnamon
  • 2 x tins tomatoes, diced
  • 1 pack small red beans
  • 150g white beans of choice
  • 2 tbsp Tabasco
  • Juice 1 lime
  • Salt & pepper
  • 3 cups water or stock (you may need to add more later if it’s too thick)
  • 2 avocados, roughly mashed
  • Juice 1 lime
  • 1 small Spanish onion, finely diced
  • Handful coriander, roughly chopped
  • 2 tomatoes, diced
  • 1 Spanish onion, finely diced , 1 corn cob, kernels removed, Salt & pepper, to taste


  • In a bowl, mix corn, olive oil and salt and pepper. Place corn in a single layer over high heat and char 1 side. Set aside to cool.
  • Preheat oven to 190°C. Place corn chips on a tray and scatter cheese over the top. Place in the oven about 15 mins before serving.
  • In a pan with a drizzle of olive oil, sauté onion and carrot with a pinch of salt for 10 mins.
  • Add chilli and spices and cook until all ingredients are soft and the spices are toasted.
  • Add tomatoes, beans and water and cook over low heat for approx. 2 hours. Stir occasionally. Add Tabasco and coriander and stir through.
  • To make the salsa, combine all ingredients and mix together well.
  • Serve on a nice big platter.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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