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 Wild Basmati Rice & Lime Tomato Salsa
A crowd-pleasing chilli that comes together in the slow cooker, perfect for busy weeknights! Simmer juicy British beef mince, creamy kidney beans and sweet tomatoes in fiery Mexican spices, then spoon over brown rice and serve with zingy lime tomato salsa. Don’t worry - if you don’t want to slow cook, you can still cook this recipe on the hob in under 30 minutes!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Slow Cooker
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 250g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 20g baby spinach
- 75g seasonal tomatoes
- 1 unwaxed lime
- 1 handful of fresh coriander
- 200g passata (tomatoes, salt, citric acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 280g beef mince (british beef mince (10% fat))
- 3 garlic clove
- 1 onion
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
Nutritional Information
Calories: 666
Protein: 47g
Carbs: 63g
Fat: 24g
Ingredients
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 250g steamed wholegrain & wild basmati (use half) (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 3 garlic clove
- 75g seasonal tomatoes (use half)
- 1 unwaxed lime (use half)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 140g beef mince (british beef mince (10% fat))
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
- 20g baby spinach (use half)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
Nutritional Information
Calories: 672
Protein: 46g
Carbs: 65g
Fat: 24g
Beef Chilli Con Carne with Wild Basmati Rice & Lime Tomato Salsa
A crowd-pleasing chilli that comes together in the slow cooker, perfect for busy weeknights! Simmer juicy British beef mince, creamy kidney beans and sweet tomatoes in fiery Mexican spices, then spoon over brown rice and serve with zingy lime tomato salsa. Don’t worry - if you don’t want to slow cook, you can still cook this recipe on the hob in under 30 minutes!
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a slow cooker (if using), a lid, a medium bowl, a measuring jug & a sieve
Prep the veg & brown the beef
- Finely dice the onion. Finely chop or crush the garlic. Drain and rinse the beans
- Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef and onion, then season with salt and pepper. Cook for 5 mins, breaking up the beef with a wooden spoon, until golden brown
Simmer the chilli
- Add the garlic, Mexican spice mix and paprika & oregano blend to the beef pan. Cook for 2 mins, then stir in the passata, stock powder, beans and 300ml water (150ml for 1 person)
- Bring to a boil, then transfer to your slow cooker. Cook on low for 4-5 hours
- If using the hob, pop a lid on the pan and simmer the chilli for 18-20 mins
Make the salsa & heat the rice
- Meanwhile, roughly chop the coriander. Quarter the lime and tomatoes
- In the medium bowl, combine the tomatoes, coriander, a squeeze of lime juice and 1/2 tsp olive oil. Season with salt and pepper. Set aside
- When the chilli has 5 mins remaining, heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and a pinch of salt, then cook for 2-3 mins, until piping hot
Finish & plate up
- In the final 2 mins, rinse the spinach, then stir into the chilli and cook until wilted. Taste and season with salt and pepper if needed
- Share the chilli between bowls, with the rice alongside. Spoon over the tomato salsa. Garnish with the remaining lime wedges
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