Chilli Con Carne



We’ve teamed up with Team GB Winter Olympians Nick Buckland’s and Penny Coomes’ to bring you some fun recipes inspired by the foods they love to eat, especially in preparation for the Olympic Games.

This recipe is inspired by Nick Buckland’s and Penny Coomes’ favourite Chilli Con Carne.

A note from the duo  – “We both love this one. I (Penny) like to make extra and eat it for left overs the next day. I tend to make this more in the winter because it warms you up when it’s really cold outside.”

Accessory: base of oven

Dish: 1.5 litre (3pt) Pyrex bowl®

This recipe is suitable for freezing




Place onion, garlic, chili and oil in a large glass bowl.


Place on the base of the oven and cook on MEDIUM MICROWAVE for 3 mins.


Place all other ingredients in the glass bowl. Stir well.


Cover with lid or pierced cling film and cook on HIGH MICROWAVE for 15-20 mins or until cooked.




Chilli Con Carne

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Adjust Servings:
1 Finely Chopped Onion
1 Crushed Garlic Clove
1 tsp Chili Flakes
1 tsp Oil
400g can Chopped Tomatoes
1 tsp Sugar
150mls Red Wine
30mls Tomato Puree
500g Fresh Beef Mince (or Quorn)
400g can Red Kidney Beans Drained
Salt and Pepper

The Ideas Kitchen


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