Chilli con carne

“Nutritious and delicious” takes on a new meaning with this recipe from 'Best of Eating for Sustained Energy', a new book from Gabi Steenkamp. Serve the spicy meal with mini pita breads.

Serves: 10


5 ml olive oil
2 peeled and chopped medium onions
2 seeded and chopped red, yellow or green peppers
2 peeled and crushed cloves garlic
500 g extra-lean beef mince or ostrich or game mince
1 T ground coriander
1 t ground cinnamon
2 t cumin seeds
1/2 t dried oreganum
1/2 t dried mixed herbs
3 T chopped fresh parsley
4–5 t chilli powder or flakes
A pinch of salt
Freshly ground black pepper
65g can tomato paste
100 ml water
1 and a half 410g cans baked beans in tomato sauce
6–10 mini pita breads


Heat the oil in a large saucepan and gently fry the onions, peppers and garlic, stirring continuously, until the onions are transparent. Add the meat and fry until browned. Add the spices, herbs, chilli, salt and freshly ground black pepper to taste. Stir in the tomato paste and water, and simmer for 20 minutes. Stir occasionally. Add the baked beans and heat through.

Serve in two mini pita breads per person. Split the mini pitas and overfill with chilli con carne, add a salad with a low-oil dressing and you have a balanced meal. (Alternatively, serve with rice and salad.)

Recipe extracted from Best of Eating for Sustained Energy by Gabi Steenkamp and Liesbet Delport. (Published by Tafelberg.)

Best of Eating for Sustained energy front_cover[2]

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