The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef chilli con pasta
Mexico meets Italy in this mouth-watering chilli/pasta mash-up. A classic beef chilli, with kidney beans, red pepper and tomatoes simmered in our special chilli spice blend, is stirred into penne pasta and finished with a dollop of cooling yogurt and a sprinkling of fresh coriander. Yum!
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 1 onion
- 2 garlic clove
- 2 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 1 pepper
- 250g beef mince (5% fat or less)
- 2 tbsp tomato purée
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh coriander
Nutritional Information
Calories: 765
Protein: 54g
Carbs: 111g
Fat: 10g
Ingredients
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 2 onion
- 2 pepper
- 1 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 garlic clove
- 500g beef mince (5% fat or less)
- 4 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 2 tbsp tomato purée
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 800g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
Nutritional Information
Calories: 700
Protein: 49g
Carbs: 102g
Fat: 9.7g
Beef chilli con pasta
Mexico meets Italy in this mouth-watering chilli/pasta mash-up. A classic beef chilli, with kidney beans, red pepper and tomatoes simmered in our special chilli spice blend, is stirred into penne pasta and finished with a dollop of cooling yogurt and a sprinkling of fresh coriander. Yum!
Cook time:
30 mins
Cuisine:
Mexican
Food group:
Beef
Allergens: Milk, Wheat
Cooking Instructions
Boil the pasta
- Cook the pasta in boiling water for 8-9 mins, then drain.
Soften your veg
- Meanwhile, peel and finely dice the onions, then deseed the peppers and dice into 1cm squares.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and peppers for 5 mins.
Turn up the heat!
- Peel and crush the garlic, then add to the pan along with the mince. Cook for 3 mins, breaking up the mince with a wooden spoon until browned.
- Add the spice mix and all the tomato purée, stir well and fry for 2 mins.
Simmer that sauce
- Crumble in half the stock cube and pour in 300ml water (use all the stock and 400ml water for 4 portions). Add the chopped tomatoes and stir well.
- Drain and rinse the beans, add them to the sauce and simmer for 10 mins.
Finish & serve
- Finely chop the coriander.
- Stir the pasta and half the coriander into the chilli, then top with the yogurt and remaining coriander.