The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
British Beef & Bean Chilli Con Carne with Salsa Verde
Grass-fed British beef and hearty kidney beans are the stars of this warming chilli con carne. We pair it with roasted sweet potato and a salsa verde made of pickled jalapeños, red onion, yellow tomatoes, coriander and lime. Dollop over Greek-style yoghurt to make it creamy and rich.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 60g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 6 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 500g beef mince (british beef mince (10% fat))
- 2 pepper
- 1 onion
- 80g greek style yoghurt (Milk)
- 2 sweet potato
- 200g baby tomatoes
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
Nutritional Information
Calories: 615
Protein: 37g
Carbs: 65g
Fat: 24g
British Beef & Bean Chilli Con Carne with Salsa Verde
Grass-fed British beef and hearty kidney beans are the stars of this warming chilli con carne. We pair it with roasted sweet potato and a salsa verde made of pickled jalapeños, red onion, yellow tomatoes, coriander and lime. Dollop over Greek-style yoghurt to make it creamy and rich.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a sieve, a measuring jug, a large frying pan & a medium bowl
Roast & prep
- Slice the sweet potatoes into 1/2cm-thick discs. Place onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt
- Roast for 25-30 mins, until soft and golden
- Meanwhile, finely dice the onion and peppers. Drain and rinse the beans
Simmer simmer
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the beef and cook for 6 mins, breaking it up with a wooden spoon, until golden brown. Season with salt and pepper
- Add two-thirds of the onion and cook for 2 mins. Add the pepper and chilli con carne spice mix and cook for 2 mins
- Add the beans, chopped tomatoes, stock powder and 300ml hot water. Simmer for 15 mins, until thickened and reduced. Season with salt
Make the salsa verde
- Roughly chop the jalapeños and coriander. Finely dice the tomatoes. Halve the lime
- In the medium bowl, combine the jalapeños, half the coriander, the tomatoes, remaining onion, juice from half the lime and 1 tsp oil. Season with salt and pepper and mix well
Plate up
- Serve the beef & bean chilli into bowls, with the roasted sweet potato alongside. Top with the salsa verde, yoghurt, remaining coriander and lime, cut into wedges
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