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Chili Con Carne

Serves 8


  • 2 cloves garlic, crushed
  • 1 1/2 cups finely chopped onions
  • 250g lean minced topside
  • 1 x 425g can tomatoes
  • 3/4 cup tomato paste
  • 1 cup firmly packed grated carrot
  • 1/2 - 1 teaspoon ground coriander
  • 1/2 - 1 teaspoon ground cumin
  • 3 teaspoons chili sauce (to taste)
  • 1 x 780g can red kidney beans, rinsed and drained
  • 200g Australian low fat cottage cheese
  • 16 lettuce leaves
Download Recipe (PDF)


  1. Stir garlic and onion over medium heat in a non-stick frypan. Add meat and stir to brown. Drain any visible fat from pan. Add tomatoes, tomato paste, carrot, spices and chili sauce. Simmer for 20 minutes. Stir in beans and cottage cheese and allow to heat through. To serve, provide 2 lettuce leaves per person, allowing them to spoon the chili into the leaves and wrap to form a parcel.

Nutritional Information

Nutrients per serve:
Energy (kj) 922
Protein (g) 26
Fat, Total (g) 4
Carbohydrates (g) 20
Sodium (mg) 0
Calcium (mg) 0
Iron (mg) 0


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