Chilli Con Carne

Serves: 2

Nutritional Information (per serve)

  • Kcal: 298 kcal
  • Carbs: 12.1g
  • Proteins: 33.8g
  • Energy: 1250 kJ
  • Sugar: 9g
  • Fat: 11.3g
  • Saturated fat (g): 4.7g
  • Sodium (mg): 241mg

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  • 250 grams Slendier Konjac Rice Style
  • 250 grams Lean beef mince
  • 30 grams Diced red capsicum
  • 1 Small brown onion diced
  • 1 Small carrot diced
  • 1 Clove Garlic clove crushed
  • 1 teaspoon(s) Paprika
  • 1 teaspoon(s) Chilli powder
  • 125 grams Crushed tomatoes
  • 50 grams Canned kidney beans
  • 1 teaspoon(s) Vegetable oil
  • 1 Small red chilli finely


  1. Prepare Slendier Konjac Rice style as per instructions on pack and set aside.
  2. Heat oil in a large saucepan over medium heat and add mince.
  3. Cook stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
  4. Add onion, capsicums, diced carrots, garlic and chopped chilli.
  5. Cook for 5-6 minutes or until vegetables are soften. Add chilli powder.
  6. Cook stirring for a minute or until fragrant.
  7. Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat and simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
  8. Add beans. Cook for 15 minutes or until beans are soft and sauce has thickened.
  9. Serve with prepared Slendier Konjac Rice Style and natural yogurt

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