Healthy Chilli Con Carne (2024)

Looking for a Healthy Chilli recipe? This easy Chilli Con Carne packs the flavour and is a true crowd pleaser. Cook a batch on your stove, slow cooker or Instant Pot – it tastes even better the next day, freezes brilliantly and is so versatile! Only 8 Weight Watchers Smart Points per serving.

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Looking for a Vegetarian /Vegan Chilli? Try myLentil and Bean Chilli

Chilli (or Chili if you are on the other side of the pond) has got to be right up there with Spaghetti Bolognese in our family’s most cooked and best-loved recipes.

There’s nothing like a steaming bowl of chilli con carne to warm you up on a cold night or a plate of chilli fries to share with friends over drinks.

Healthy ChilliCon Carne

You don’t have to make any major changes to make this recipe suitable for Weight Watchers – simply use a low calorie cooking spray such as Fry Light instead of oil and extra lean (5% fat) ground beef.

And if you want to make this recipe even healthier, simply serve in lettuce boats, over cauliflower rice or with swede mash and watch your toppings!

Here’s what you will need

Chilli con Carne means Chilli with Meat – the rich sauce also contains onions, garlic, tomatoes, peppers and seasonings.

For best-tasting chilli you must use your own spice mix – don’t rely on chilli seasoning packets which tend to have a slightly chalky bitter taste.

• Finely diced onions and plenty of minced garlic
• Bell pepper (red, orange or yellow)
• Extra lean 5% fat ground beef if you are making a Healthy Chilli. If you are not watching your weight you can use regular beef mince. You can also make chilli with diced beef but this is a recipe for another day
• Spices and seasonings: cayenne pepper, ground cumin, smoked paprika, garlic powder, dried oregano, salt and a little sugar or sweetener
• The best tomatoes you can find – my favourite is Passata Rustica which is a slightly chunkier and thicker passata. You can also use tinned crushed or chopped tomatoes (and their juice). Do not use regular Passata as it is too thin!
• Tomato Paste
• Tinned mixed beans, black beans or kidney beans drained and rinsed (whatever you prefer). In a pinch you can also use regular baked beans (reduced sugar and salt preferably)
• Worcestershire sauce
• Bay leaf and one whole chilli
• Beef Stock (made with two stock cubes)

How to make SW Chilli

Take a look at thisstep by step tutorial– plas note you will find the full recipe, including ingredients in the recipe cardat the end of this post.

STEP 1. Mist a large casserole or frying pan with low calorie cooking spray. Add the onions and garlic and cook over low heat for 2 minutes.

STEP 2. Add the diced bell pepper and cook for another 2 minutes, stirring.

STEP 3. Increase the heat and add the beef mince, breaking it up with the back of a wooden spoon. Cook for a few minutes until lightly browned.

STEP 4. Add the spices, herbs and seasonings and continue to cook until beef is nicely browned.

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STEP 5. Stir in the tomato paste and Worcestershire sauce.Add the passata or tomatoes, beans, bay leaf, chilli and stock. Bring to a simmer over medium-low heat.

STEP 6. Cook for 35-40 minutes, stirring occasionally, until the sauce is thickened.Discard the halved chilli and bay leaf. Check the seasoning and add salt and pepper to taste.

STEP 7. Serve over rice with some Greek yoghurt, grated cheese or other toppings of your choice (see below).

Instant Pot Chilli

STEP 1. Heat the pressure cooker by selecting ‘Sauté’ and ‘More’. Wait until it displays ‘Hot’ then cook the onions, garlic, pepper, beef and all spices etc. for 10 minutes until the beef is nicely browned. Make sure to break up the mince really well. If the pot gets too dry or hot add a splash of beef stock.

STEP 2. Add the tomato paste, Worcestershire sauce and beef stock and stir well, scraping the bottom of the pot to get to in any browned bits.

STEP 3. Top with the tomatoes – do not stir. Close pot and set vent to sealing.

STEP 4. Cook for 10 minutes on High Pressure and allow for Natural Release. Discard the halved chilli and bay leaf. Check the seasoning and add salt and pepper to taste.

NOTE: If the chilli is too runny then cook for another 5-10 minutes on Sauté /medium with the lid off.

Slow Cooker Chilli

You only need 80ml (1/3 cup) of beef stock in a slow cooker as it doesn’t allow for any evaporation. Follow steps 1-6 then transfer everything to your crockpot. Cook on low for 6-8 hours or on high for 4-5 hours. Do not open the slow cooker to check how your chilli recipe is getting on… you will simply add another 20-30 minutes to your cooking time!

Toppings & Variations

The toppings can make the chili I always say… The below toppings and serving suggestions are only a guide, feel free to add and subtract as needed.

• Serve over rice with a little reduced-fat soured cream or fat-free Greek yoghurt and a sprinkling of grated Cheddar cheese.
• Serve over fries or potatoes as a sharing plate. Cook the potatoes in an airfryer or roast in the oven for a great slimming friendly snack or meal.
• Guacamole or sliced avocados were ALWAYS on my chilli in the pre-diet days and I always make an exception despite the high fat content. It is all HEALTHY fats after all!
• Make a Cowboy Pie: transfer chilli into a baking dish and top with mashed potato (or mashed swede for a speed option) and sprinkle with a little finely grated cheddar. Bake for 20-25 minutes at 180°C (350°F) until the potato crust is golden and serve with a salad or steamed vegetables. See my SW Cottage Pie recipe for more detailed instructions.
• Serve over jacket potatoes – especially yummy with sweet potatoes!
• Pile on burger buns, Sloppy Joe style – a fave with kids.

Tips, tricks and FAQs

• LIKE IT HOT? This recipe makes a relatively mild chilli – can you tell I am serving young kids? If you wish to make it spicier, increase the cayenne pepper to two teaspoons and consider adding a little chipotle chilli paste. You can always dial up the heat by topping with sliced chilli when serving.
• LOVE YOUR LEFTOVERS Chilli tastes even better the next day and it will keep for up to 4 days in the fridge in a sealed container. Make sure it is piping hot all the way through when reheating.
• FREEZING INSTRUCTIONS cool completely and divide into freezer bags or containers within an hour or so of cooking. Label and use within two months. Defrost in the fridge overnight or in the microwave. Reheat until hot all the way through before serving.
• To make this recipe stretch even further add two tins of beans instead of one plus some peeled and diced butternut squash (100g /around 1/2 cup). The squash breaks down and thickens the chilli in a most lovely way.
• A small cube of dark chocolate or a tablespoon of cocoa powder can enhance the flavour of your chilli. I have left them out to keep this recipe Syn-Free.
• A portion of this chilli is under 300 calories (without any toppings or rice etc) based on six servings. Only 8 Smart Points on Weight Watchers plan.