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.
Mild Beef Chilli Con Carne with Beans, Pepper & Lime Yoghurt
This weeknight-winner chilli has been designed with the whole family in mind. We’ve kept the comforting flavours and turned down the spice, making it perfect for all ages. Served with peppers and beans, it’s easy to tailor – simply pop the peppers on the side as crunchy crudités for little ones. Finish with a dollop of creamy lime yoghurt, for those who’d like it. A family favourite that is big on flavour and low on effort.
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Family-friendly
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 400g passata (tomatoes, salt, citric acid)
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 80g greek style yoghurt (Milk)
- 1 unwaxed lime
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 2 pepper
- 1 onion
- 500g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 552
Protein: 37g
Carbs: 52g
Fat: 21g
Mild Beef Chilli Con Carne with Beans, Pepper & Lime Yoghurt
This weeknight-winner chilli has been designed with the whole family in mind. We’ve kept the comforting flavours and turned down the spice, making it perfect for all ages. Served with peppers and beans, it’s easy to tailor – simply pop the peppers on the side as crunchy crudités for little ones. Finish with a dollop of creamy lime yoghurt, for those who’d like it. A family favourite that is big on flavour and low on effort.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a small bowl, a sieve & a measuring jug
Get started
- Finely dice the onion. Dice the peppers into 1cm chunks (make it kid friendly: leave the peppers out of the sauce, thinly slice and serve as crunchy crudités on the side)
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the beef, onion and pepper and cook for 6 mins, breaking it up with a wooden spoon, until golden and softened. Season with salt and pepper
Make the yoghurt
- Meanwhile, halve the lime. Add the yoghurt to the small bowl with the juice from half the lime and a pinch of salt and pepper (make it kid friendly: leave the yoghurt plain. Save the lime for garnish)
- Drain and rinse the beans
Build the dish
- Add the smoked paprika & oregano blend to the beef and cook for a further minute, then stir in the beans, passata, stock powder and 150ml water. Bring to a simmer and cook for 5-6 mins, until thickened
- 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 cook for 2-3 mins, until piping hot. Alternatively, cook in the microwave as per package instructions
Plate up
- Squeeze the juice from the remaining lime into the chilli. Season to taste with salt and pepper
- Serve the chilli con carne and rice into bowls, with the yoghurt on the side
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