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Preparation Time: 5 minutes
Cooking Time: 45 minutes
Servings: 4


500g (1lb 2oz) mince beef

1 onion

1 pepper

1 garlic clove

handful of red lentils

1-2 teaspoons chilli powder

1 tablespoon Worcestershire Sauce

2 tablespoons tomato paste/puree

½ stock cube

1 tin chopped tomatoes

1 tin of kidney beans


1. Fry mince on a low heat until brown.

2. Meanwhile dice onion and pepper and crush garlic.

3. Drain excess fat from meat, then add onion and cook for 5 minutes.

4. Add the pepper and lentils, cook for a couple of minutes (you can add a selection of other vegetables if you fancy).

5. Add the chilli powder and Worcestershire sauce.

6. Stir in tomato paste and ½ a stock cube, then add chopped tomatoes and kidney beans.

7. Bring to the boil, then cover the pan and simmer on a low heat for about 20-30 minutes. The lentils will go mushy and almost disappear when they are fully cooked.

Chilli con carne in a bowl on a wood background