Traditional Chili Con Carne With Courgette

Finding a hearty, satisfying dinner that sneaks in extra vegetables without anyone complaining can feel like an impossible task. Between work deadlines, soccer practice, and everything else life throws at us, we need meals that are both nutritious and actually appealing to the whole family.

That’s where this chili con carne with courgette comes in perfectly. It delivers all the rich, comforting flavors you crave in a classic chili, while the courgette adds extra nutrition and helps stretch the dish further without anyone being the wiser.

What Kind of Beef Mince Should I Use?

For the best chili con carne, you’ll want to use a good quality beef mince with around 80-85% lean meat content. This gives you enough fat to keep the chili rich and flavorful without making it too greasy. If you can only find very lean mince (90% or higher), don’t worry – just add an extra tablespoon of olive oil when browning the meat. Some butchers offer a special “chili mince” which is perfect for this recipe, but regular beef mince from the supermarket works just fine. Make sure to brown the mince properly in batches if needed, as overcrowding the pan will cause it to steam rather than develop those tasty caramelized bits that add so much flavor to your chili.

Options for Substitutions

This chili recipe is really forgiving when it comes to swaps and substitutions:

• Beef mince: You can easily swap this for turkey mince, chicken mince, or even a plant-based mince for a vegetarian version. Cook times remain the same.
• Courgette: If you can’t find courgette (zucchini), try grated eggplant, diced mushrooms, or even extra carrots. The key is keeping a similar texture and cooking time.
• Red kidney beans: Black beans, pinto beans, or cannellini beans all work great. You can also use a mix of different beans for extra variety.
• Red capsicum: Yellow or orange bell peppers work just as well, or you can use green capsicum if that’s what you have on hand.
• Brown rice: White rice, quinoa, or even baked potatoes make good alternatives. Just adjust cooking times accordingly – white rice cooks faster than brown.
• Sour cream: Greek yogurt is a great substitute and adds extra protein. You can also use crème fraîche or skip the dairy altogether.
• Spices: Don’t have all the spices? A good chili powder blend can replace the cumin, coriander, and paprika. Start with 2 teaspoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chili con carne is rushing the browning process – take your time to properly brown the beef mince in batches if needed, as this creates the deep, rich flavor that makes great chili.

Don’t add the courgette too early in the cooking process, as it can turn mushy and watery; instead, stir it in during the last 15-20 minutes of simmering to maintain some texture and prevent it from breaking down completely.

Another common error is not letting your chili simmer long enough – aim for at least 45 minutes to an hour on low heat, which allows all the spices to meld together and the flavors to develop properly.

Finally, resist the urge to skip the brown sugar, as this small amount helps balance the acidity from the tomatoes and brings out the natural sweetness in the vegetables without making your chili taste sweet.

What to Serve With Chili Con Carne?

This hearty chili is perfect over fluffy brown rice (as suggested in the recipe), but you can also serve it with crusty bread rolls for dipping or even baked potatoes for a filling meal. I love setting up a little toppings bar with sour cream, grated cheese, and fresh coriander so everyone can customize their bowl just how they like it. Corn chips or tortilla chips on the side are great for scooping, and if you want to make it even more of a feast, warm flour tortillas work perfectly for making chili wraps. A simple side salad with cucumber and tomatoes helps balance out all those rich, warming spices too.

Storage Instructions

Refrigerate: This chili actually tastes even better the next day once all those flavors have had time to meld together! Store it in the fridge in an airtight container for up to 4 days. I love making a big batch on Sunday and enjoying it throughout the week with different toppings.

Freeze: Chili con carne freezes like a dream and is perfect for those busy weeknight dinners. Let it cool completely, then portion it into freezer bags or containers and freeze for up to 3 months. I usually freeze it in family-sized portions so I can just grab one when I need a quick meal.

Reheat: Warm your chili gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it in 30-second intervals, stirring between each one. If it seems a bit thick after storing, just add a splash of beef stock or water to loosen it up.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 120-140 g
• Fat: 120-135 g
• Carbohydrates: 240-265 g

Ingredients

For the chili mixture:

• 14 oz canned red kidney beans, drained and rinsed
• 1 zucchini, diced (into 1/2-inch cubes for even cooking)
• 3/4 tsp dried oregano
• 1 red bell pepper, chopped roughly (into 1-inch pieces)
• 2 garlic cloves, minced (freshly minced for best flavor)
• 1 onion, chopped finely (about 1/2-inch pieces)
• 14 oz canned diced tomatoes (drained if too watery)
• Salt and pepper, to taste
• 2 tsp ground cumin (freshly ground preferred)
• 1 bay leaf
• 2 tbsp olive oil
• Dash chili powder (adjust to taste preference)
• 2 tsp brown sugar
• 1 tsp paprika
• 2 carrots, shredded (for quick cooking and texture)
• 2 tbsp tomato paste (I use San Marzano)
• 1 tsp ground coriander
• 1.1 lb beef mince (freshly ground preferred for better texture)
• 1 cup beef broth
• 1 celery stalk, diced (into 1/4-inch pieces)

For serving:

• Fresh cilantro, for garnish (optional but adds freshness)
• 1 cup brown rice (cooked according to package directions)
• 3.5 oz cheese, grated (I prefer sharp cheddar)
• 4.4 oz sour cream (at room temperature)

Step 1: Prepare Mise en Place and Start Rice

• 1 cup brown rice
• 1 onion, chopped finely
• 2 garlic cloves, minced
• 1 celery stalk, diced
• 2 carrots, shredded
• 1 red bell pepper, chopped
• 1 zucchini, diced

Begin by getting your brown rice started according to package directions—this takes the longest and can cook while you prepare everything else.

While the rice cooks, finely chop the onion into 1/2-inch pieces, mince the garlic, dice the celery into 1/4-inch pieces, shred the carrots, roughly chop the red bell pepper into 1-inch pieces, and dice the zucchini into 1/2-inch cubes.

Having everything prepped and ready makes the cooking process smooth and ensures nothing burns while you’re chopping.

Step 2: Sauté Aromatics and Build Flavor Base

• 2 tbsp olive oil
• onion, garlic, and celery from Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion, minced garlic, and diced celery, cooking for 2-3 minutes until softened and fragrant.

This step creates an aromatic foundation that will flavor the entire chili.

The vegetables should be translucent and smell wonderful before you move to the next step.

Step 3: Brown the Beef and Bloom the Spices

• 1.1 lb beef mince
• 3/4 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• Dash chili powder
• 1 bay leaf
• 2 tbsp tomato paste

Increase heat to medium-high and add the beef mince to the pot, breaking it apart with a wooden spoon as it cooks for 4-5 minutes until fully browned and no pink remains.

Once the beef is cooked, reduce heat to medium and add the oregano, cumin, coriander, paprika, chili powder, bay leaf, and tomato paste.

Stir constantly for 1-2 minutes to bloom the spices and toast them slightly in the fat—this releases their essential oils and deepens the flavor significantly.

I like to add the tomato paste at this point because it caramelizes slightly and adds a rich, concentrated depth to the chili.

Step 4: Build the Chili Base with Liquid and Beans

• 14 oz canned diced tomatoes
• 1 cup beef broth
• 14 oz canned red kidney beans, drained and rinsed
• 2 tsp brown sugar

Add the drained canned diced tomatoes, beef broth, drained kidney beans, and brown sugar to the pot, stirring well to combine everything.

The brown sugar balances the acidity of the tomatoes and adds subtle depth.

Bring the mixture to a gentle simmer and adjust heat to maintain a low, steady simmer rather than a rolling boil, which can break down the beans unevenly.

Step 5: Add Vegetables and Simmer Until Tender

• shredded carrots, chopped bell pepper, and diced zucchini from Step 1

Stir in the shredded carrots, rough-chopped bell pepper, and diced zucchini from Step 1.

The carrots and peppers will take about 15-20 minutes to soften nicely, while the zucchini cooks faster, so cutting the zucchini into even 1/2-inch cubes ensures it doesn’t fall apart before everything else is tender.

Let the chili simmer uncovered for 15-20 minutes, stirring occasionally, until the vegetables are soft and the flavors have melded into a cohesive whole.

I find that simmering uncovered helps the chili thicken naturally as excess liquid reduces.

Step 6: Season and Taste for Balance

• Salt and pepper, to taste

Taste the chili and season generously with salt and pepper to your preference.

Remember that the rice, sour cream, and cheese will add additional richness and salt when served, so season the chili itself with a slightly generous hand.

Remove the bay leaf before serving.

Step 7: Plate and Garnish

• cooked brown rice from Step 1
• 4.4 oz sour cream
• 3.5 oz cheese, grated
• Fresh cilantro, for garnish

Spoon the cooked brown rice from Step 1 into serving bowls, then ladle the hot chili over the top.

Dollop each bowl with a generous spoonful of room-temperature sour cream, sprinkle with grated sharp cheddar cheese, and finish with fresh cilantro if desired.

The cool sour cream creates a lovely contrast with the hot chili, while the melting cheese adds richness and the cilantro brings a bright, fresh note.