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 Jewelled Golden Rice
Looking to jazz up an old favourite? Add a dusting of cinnamon and juicy fresh tomatoes to this chilli con carne. Grass-fed British beef takes it to the next level. Turmeric-infused rice, studded with nutrient-dense cabbage and golden sweetcorn, on the side to soak up all the deliciousness.
High protein
7 plants
Serving size
Ingredients
- 500g beef mince (british beef mince (10% fat))
- 1 sweetheart cabbage
- 1 handful of fresh coriander
- 1 tbsp ground cumin
- 3 garlic clove
- 160g brown rice (brown rice (100%))
- 1 tsp turmeric
- 200g passata (tomatoes, salt, citric acid)
- 1 onion
- 200g baby tomatoes
- 1 chilli
- 280g sweetcorn (sweetcorn, water, salt)
- 1 tsp ground cinnamon
Nutritional Information
Calories: 553
Protein: 33g
Carbs: 50g
Fat: 23g
Beef Chilli Con Carne with Jewelled Golden Rice
Looking to jazz up an old favourite? Add a dusting of cinnamon and juicy fresh tomatoes to this chilli con carne. Grass-fed British beef takes it to the next level. Turmeric-infused rice, studded with nutrient-dense cabbage and golden sweetcorn, on the side to soak up all the deliciousness.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and turmeric and boil for 25-30 mins, until cooked, then drain.
- Thinly slice the onion. Heat a large saucepan with 1 tbsp oil on medium heat. Add the beef and half the onion and cook for 5 mins, breaking up the beef with a wooden spoon, until golden brown. Meanwhile, finely chop or crush the garlic. Halve the tomatoes. Thinly slice the chilli (remove the seeds for less heat).
- Add the garlic, tomatoes, cinnamon and cumin to the pan. Cook for 2 mins, then add the passata and 150ml water. Bring to a boil then simmer for 10-15 mins. Season with sea salt and black pepper. Add a splash of water if it gets too thick.
- Drain the sweetcorn. Trim and thinly slice the cabbage. Roughly chop the coriander. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the cabbage and the remaining onion. Cook for 6-7 mins, until softened. Add the cooked rice, sweetcorn, half the chilli (or to taste) and half the coriander. Stir and season with sea salt and black pepper.
- Serve the beef chilli in bowls with the vegetable rice. Garnish with the remaining coriander and chilli (to taste).
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