Live well. Eat well.

Not so Chilli Con Carne



500g Peppercorn Extra Lean Beef Burgers

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, crushed

1 large carrot, diced

1 celery stick, diced

1 red capsicum, diced

1 teaspoon of smoked paprika

1 teaspoon of ground cumin

400g tin of baby roma or crushed tomatoes

400g tin red kidney beans

¾ cup of frozen corn

500ml bone both or beef stock

Salt, pepper for seasoning


To Serve:

Brown rice, coriander

Sliced avocado, sour cream and jalapenos


1 – Heat oil in large frying pan on low to medium. Add onion, garlic, carrot, celery and cook until soften, approximately 6 to 7 minutes.

2 – Break up burgers into a mince and add to frying pan. Increase heat of frying pan to high and cook stirring often for 4 to 5 minutes or until goldened. Add capsicum, paprika, cumin, a pinch of salt and pepper and stir through for 1 to 2 minutes.

3 – Next add bone broth, tomatoes, corn, and kidney beans to the pan. Bring to boil then reduce to a simmer and cook for a further 15 to 20 minutes.

4 – While your Con Carne is cooking prepare your rice and sides, such as sliced avocado, sour cream and chopped up jalapenos (for those who like a little heat).

5 – To serve, divide your rice in bowls and top with the Con Carne, chopped coriander and your choice of sides.


Click here to download the recipe.

« Back

Give us your feedback about this recipe