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.
Beef Chilli con Carne with Rice & Avocado Salsa
Make a crowd-pleasing chilli with juicy British beef mince, fibre-rich kidney beans and sweet tomatoes. Simmer with fiery Mexican spices, then spoon over brown rice and serve with zingy lime-avocado salsa.
High protein
1/3 daily fibre
4 of 5 a day
Family classics
Serving size
Ingredients
- 2 avocado
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 200g baby tomatoes
- 2 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 4 tbsp tomato purée
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 4 garlic clove
- 2 shallot
- 200g brown rice (100% Brown Rice)
- 500g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 708
Protein: 38g
Carbs: 64g
Fat: 32g
Beef Chilli con Carne with Rice & Avocado Salsa
Make a crowd-pleasing chilli with juicy British beef mince, fibre-rich kidney beans and sweet tomatoes. Simmer with fiery Mexican spices, then spoon over brown rice and serve with zingy lime-avocado salsa.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a measuring jug & a small bowl
Cook the rice & get sizzlin'
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef and cook for 5 mins, breaking it up with a wooden spoon, until golden brown
Prep time
- Finely dice the shallots. Finely chop or crush the garlic. Roughly chop the coriander. Cut the lime into 6 wedges. Drain and rinse the beans
Simmer the chilli
- Add the garlic and three-quarters of the shallot to the beef pan. Cook for 3-4 mins, until the shallot softens
- Stir in the tomato puree and chilli con carne spice mix (use half for less heat) and cook for 1 min
- Add the whole tomatoes, chopped tomatoes, beans and 100ml hot water. Season with salt and pepper
- Simmer for 10-12 mins, until the sauce thickens
Make the avocado salsa
- Roughly dice the avocados into 1cm chunks. Place into the small bowl, along with the remaining shallot and half the coriander
- Squeeze in the juice from 2 lime wedges and season with salt and pepper. Mix well
Plate up
- Serve the chilli con carne into bowls, with the rice and avocado salsa alongside. Garnish with the remaining coriander and lime wedges
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