Ay caramba chili con carne [slow cooked]

I love a good chili! It’s healthy, easy and fast to make and can put some extra spice into a boring diet. I have a large collection of tasty, healthy recipes for diet and workout and this is one of my go-to meals that I’ve held on to over the years. It’s a VERY good choice for meal planning. Just make 7-14 portions and you’ll have lunch ready for 1-2 weeks!


Chili con carne often comes with rice or potatoes, but its also fine without carbs. It’s common to have guacamole and natural yogurt on the side, but I go for quark instead of yogurt for the extra protein! Here is the recipe that I use.


  • 2 onions
  • 2 garlic
  • 2 carrots
  • 2 selleri stalks
  • 2 red paprikas (bell pepper)
  • dash of oliv oil
  • 1 tsp chili powder
  • 1 tsp cumin (spiskummin)
  • 1 tsp cinnamon
  • Rock salt and fresh grinded pepper
  • 230 g chickpeas (kikärter)
  • 900 g crushed tomatoes
  • 1000 g minced meat (10% fat)
  • Fresh coriander
  • 2 tbsp red wine vinegar
  • 6 small red thai bird chili

Makes 3-4 portions for athletes, 6 portions for non athletes..



  1. Fine chop onion, garlic, carrot, selleri and bird chili. Paprikas can be chopped a little larger size. Mix the chopped vegetables with your spices in a large bowl.
  2. Put minced mead, crushed tomatoes, and rinsed chickpeas in the slow cooker and set to high. (If you don’t have a slow cooker, take a big saucer pan instead and use medium on the stove. And you should also add a cup of water (2dl) but this does NOT apply for the slow cooker, unless you want soup.)
  3. Take a frying pan, set it to medium and dash a little olive oil in it when it’s warm. Add vegetables and spices and let them get some color for about 7-10 minutes. Stir the pan every minute or so and add your preferred amount of salt and pepper.
  4. Remove the coriander leaves from the stalks and put the leaves in the fridge. Chop the stalks and add to the slow cooker (or big saucer).
  5. Add the vinegar and chopped vegetables + spices. Make sure you stir everything so its an even blend.
  6. Let the slow cooker work its magic for about 3-4 hours (or 1 hour if you have the big saucer)
  7. Serve with coriander leaves sprinkled on top!

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