Jamie Oliver Chilli con Carne – easy quick and delicious

Jamie Oliver chilli con carne is a British twist on the classic, loaded with hearty veg, two kinds of beans, and warming spices. Chickpeas and kidney beans add texture, and a touch of cinnamon and balsamic vinegar brings surprising depth. It’s a family-friendly favourite that’s even better the next day.

This chilli con carne is rich in fibre from beans and vegetables, and provides a good balance of protein and complex carbs. The use of olive oil and lean beef keeps it lighter, while the variety of veg boosts vitamins and minerals.

Ingredients

• 2 medium onions
• 2 cloves garlic
• 2 medium carrots
• 2 sticks celery
• 2 red peppers
• Olive oil
• 1 heaped tsp chilli powder
• 1 heaped tsp ground cumin
• 1 heaped tsp ground cinnamon
• 1 x 400g tin chickpeas
• 1 x 400g tin red kidney beans
• 2 x 400g tins plum tomatoes
• 500g quality minced beef
• ½ bunch (15g) fresh coriander
• 2 tbsp balsamic vinegar
• Sea salt and black pepper

Method

1. Prep the Vegetables
   1. Peel and finely chop the onions, garlic, carrots, and celery.
   2. Halve the red peppers, remove stalks and seeds, and roughly chop.
2. Start the Base
   1. Heat 2 tablespoons of olive oil in a large casserole pan over medium-high heat.
   2. Add all the chopped veg, chilli powder, cumin, cinnamon, and a good pinch of salt and pepper.
   3. Cook for 7 minutes, stirring regularly, until softened.
3. Add Beans, Tomatoes & Beef
   1. Drain the chickpeas and kidney beans.
   2. Add them to the pan along with the tinned tomatoes, breaking up the tomatoes with the back of a spoon.
   3. Pour in 1 tin’s worth of water to the pan.
   4. Add the minced beef, breaking up any large chunks as you go.
4. Season & Simmer
   1. Pick the coriander leaves and set aside. Finely chop the stalks and add to the pan.
   2. Add the balsamic vinegar and another good pinch of salt and pepper.
   3. Bring to the boil, then reduce the heat to low. Simmer with the lid slightly ajar for 1 hour, stirring occasionally, until thickened and rich.
5. Finish & Serve
   1. Check seasoning and adjust if needed.
   2. Serve with fluffy rice, couscous, crusty bread, or over a jacket potato.
   3. Top with yoghurt, guacamole, lime wedges, and the reserved coriander leaves. Add fresh chilli if you like a little more heat.

Tip: This recipe makes enough for six—leftovers are even better the next day, or freeze for a quick meal later.

Suggested Wine Pairing

• Majestic: Beefsteak Club Malbec –
  This Malbec’s dark fruit and soft spice complement the rich, smoky notes of chilli con carne.
• Tesco: Tesco Finest Côtes du Rhône Villages –
  With gentle tannins and peppery warmth, this Rhône red balances the dish’s spice and beefy depth.
• Sainsbury’s: Taste the Difference Primitivo –
  Ripe, juicy, and bold enough to stand up to the hearty flavours of chilli con carne.

Each wine is under £12.50 and pairs perfectly with Jamie Oliver’s chilli con carne, enhancing its warming, spicy character.

What can you serve with this

1. Fluffy rice – The classic base that soaks up the rich chilli sauce.
2. Couscous – A lighter, quick-cook alternative to rice.
3. Crusty bread – Perfect for dipping and scooping up every last bit.
4. Jacket potatoes – The chilli makes a hearty topping for baked potatoes.
5. Guacamole and yoghurt – Cool, creamy sides that balance the heat.
6. Lime wedges – Add a fresh, zesty finish to each serving.

FAQs for Jamie Oliver Chilli Con Carne

• Can I freeze Jamie Oliver’s chilli con carne? – Yes, cool completely and freeze in portions for up to 3 months. Defrost and reheat until piping hot.
• What beans can I use? – Jamie uses chickpeas and kidney beans, but butter beans or even cubed potatoes work well.
• How spicy is this chilli con carne? – It’s mild to medium, but you can add more chilli powder or fresh chilli for extra heat.
• Can I make it vegetarian? – Swap the beef for extra beans, lentils, or a plant-based mince.
• What toppings go well? – Yoghurt, guacamole, lime, fresh coriander, and sliced chilli are all great choices.
• How do I thicken chilli con carne? – Simmer uncovered for the last 10–15 minutes to reduce and thicken the sauce.
• Is it better the next day? – Yes, the flavours develop and deepen overnight.
• Can I add chocolate? – A small square of dark chocolate can add richness, but it’s not traditional in Jamie’s recipe.
• What’s the best mince to use? – Lean beef mince is ideal for a lighter, less greasy result.
• Can I add red wine? – Jamie’s recipe doesn’t include it, but a splash can add depth if you like.

Nutri-score Health Check

Jamie Oliver’s chilli con carne scores a Nutri-Score of B. It’s high in fibre and protein, with plenty of veg and beans, and uses lean beef and olive oil for a balanced, hearty meal.

Positive Factors

• Chickpeas, kidney beans, and vegetables boost fibre and nutrients.
• Lean minced beef provides protein with less fat.
• Olive oil is a healthier fat choice.

Negative Factors

• Salt and tinned tomatoes can contribute to sodium intake.
• Balsamic vinegar adds a small amount of sugar.

Nutri-Score calculated from the recipe ingredients and is only a guide.