Who doesn’t love a good chili con carne? This ultimate comfort food is super easy to make and so delicious. How to make it according to Jamie Oliver? Check the below recipe!

Chili con carne

Chili con carne

Growing up chili con carne was one of those comfort food dishes that my mum loved to make. She hated cooking, so was always on the look-out for recipes that didn’t require a lot of work. Now granted, you do need to chop some vegetables for this dish, but even that can be made easier by buying ready cut vegetables. We even have a ‘Chili con carne mix’ in the vegetable aisle of the supermarket.

At the time my mum always went for the ready spice mixes as well, but I never use those myself. It’s mainly salt and it’s so easy to use yourself that it just doesn’t make sense to use a package. At least that is my opinion.

Jamie Oliver

This recipe for chili con carne is by no other than Jamie Oliver. And was once part of a dudefood dish, but I had to change a couple of things to make it more current so no longer a dudefood post, but of course this can still function as dudefood if you want it to. 🙂

What goes into the chili?

To make the chili you need a couple of basic ingredients which you can spice up any way you like. I tend to at least use the following ingredients:

  • kidney beans
  • tomato cubes
  • bell pepper
  • onion
  • garlic
  • chili powder
  • fresh chili
  • cumin
  • ground beef
  • cinnamon
  • carrots
  • celery

There are about as many variations to chili con carne as you can possibly imagine. People throw in all sorts of ingredients so it’s easy to make different versions of this classic. You can make it into an easy chili sin carne by taking the beef out and replacing it with more beans or vegetarian ground beef (not sure how that is called where you live though, but I guess you know what I mean).

I’m not a big fan of meat replacements, so if I want it vegetarian I just take out the beef and use more vegetables. Works for me.

Chili con carne

15 minutes

I can’t remember from which book this Jamie Oliver recipe comes but I believe it might have been from the 15 minute book. I changed the time to 30 minutes because let’s face it, most people can’t cut vegetables at the speed that mr. Oliver cuts his. But 30 minutes is very well feasible for making this delicious chili con carne recipe.

Can I replace the beans?

Yes you can definitely use other beans. I like using kidney beans, brown beans or aduki beans. But use whatever you like best.

Can I make a paleo version of this chili con carne?

You can. I often take out the beans all together and just use the ground beef. The spices and veggies are the same. So the end result still tastes like chili con carne.

What can I add as side dishes to the chili con carne?

Ah so many delicious options. I love adding guacamole, or just plain fresh avocado. You can add sour cream or creme fraîche or serve with nachos. People also serve chili con carne with rice or potatoes but to me that is a bit overkill. I prefer to eat it as is. With the odd extra as mentioned.

chili con carne
Chili con carne

Chili con Carne

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KeukenTex Mex

A delicious bowl of chili con carne is the ultimate comfort food. Easy to make, one pan dish
Decorative clock showing preparation time
Prep time 15 minutes
Cooking time 15 minutes
Total time 30 minutes

6 people


  • 2 onions
  • 2 cloves garlic
  • 2 carrots
  • 2 stalks celery
  • 2 red bell peppers
  • 400 gr chick peas drained, from can
  • 400 gr kidneybeans
  • 800 gr tomato cubes from can
  • 500 gr ground beef
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 4 tbsp fresh coriander finely chopped
  • 2 tbsp balsamic vinegar
  • olive oil
  • freshly grinded black pepper

  • Chop up all the veggies into small pieces. Take a big pan and heat the olive oil and fry all the vegetables. Stir well. Add cinnamon, cumin and chilipowder. Let it simmer for a few minutes and stir every minute. When the vegetables are soft and slightly caramelised (appr. seven minutes), add the kidney beans, chick peas and diced tomatoes.
  • Add the ground beef to the vegetables and stir until the meat is loose.
  • Fill one can from the diced tomatoes with water and add the water to the brew. Add balsamic vinegar stir one more time and let the brew simmer on low heat for  (closed lid) for about one hour.
  • Serve in deep plates and finish off with some chopped coriander.

Nutrition Information per portion

Calories: 493kcal | Carbohydrates: 53g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 268mg | Potassium: 1342mg | Fiber: 15g | Sugar: 15g | Vitamin A: 5192IU | Vitamin C: 69mg | Calcium: 146mg | Iron: 8mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist