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 Brown Rice & Lime Tomato Salsa
A crowd-pleasing chilli that comes together in the slow cooker, perfect for busy weeknights! Simmer juicy British beef mince, fibre-rich 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
7 plants
Low sat fat
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 unwaxed lime
- 200g baby tomatoes
- 1 handful of fresh coriander
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 200g passata (tomatoes, salt, citric acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 2 onion
- 500g beef mince (british beef mince (10% fat))
- 160g baby spinach
- 5 garlic clove
Nutritional Information
Calories: 555
Protein: 38g
Carbs: 51g
Fat: 22g
Beef Chilli Con Carne with Brown Rice & Lime Tomato Salsa
A crowd-pleasing chilli that comes together in the slow cooker, perfect for busy weeknights! Simmer juicy British beef mince, fibre-rich 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 medium bowl, a lid, a measuring jug & a sieve
Prep the veg & brown the beef
- Finely dice the onions. Finely chop or crush the garlic. Rinse the spinach. Drain and rinse the beans
- Heat a large frying pan with 1 tbsp oil on high heat. Once hot, add the beef and onion and season with salt and pepper
- Cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
Simmer time
- Add the garlic, Mexican spice mix and paprika & oregano blend to the beef. Cook for 1 min
- Stir in the passata, stock powder, beans and 350ml water. Bring to the 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
Finishing touches
- 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 and cook for 2-3 mins, until piping hot
- Meanwhile, roughly chop the coriander. Quarter the tomatoes. Halve the lime
- In the medium bowl, mix together the tomatoes, coriander, juice from half the lime and 1 tsp oil. Season with a pinch of salt
Finish the chilli
- When the chilli has 2 mins remaining, stir in the spinach and cook for the remaining time. Taste and season with salt and pepper if needed
Plate up
- Cut the remaining lime into wedges
- Serve the beef chilli into bowls, with the rice and tomato salsa alongside. Garnish with the lime wedges
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