Sunday, 17 August 2014

Chilli con Carne

Love this.  I make a batch of it and then divide it up and freeze for using during the week.

This is a Slimming World recipe but I altered mine slightly - I added a carton of chopped tomatoes instead of actually chopping up tomatoes, added a tablespoon of tomato puree and instead of kidney beans I added a can of Asda Chilli beans (syn free) which gives it a bit more of a kick - oh and I didn't bother to add the peppers.
  • 1 large red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 fresh chillies, deseeded and chopped
  • 500g lean beef mince (5% fat or less)
  • 2 tsps ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • A pinch of cayenne pepper
  • 1 green pepper and 1 yellow pepper, chopped
  • 4 ripe plum tomatoes, chopped
  • 300ml beef stock
  • Salt and freshly ground black pepper
  • 400g tin of red kidney beans

Spray a pan with frylight and fry the onion and garlic for a few minutes until soft.

Add mince and cook until browned.

Add chillies and spices and fry for a few minutes

Add peppers, tomatoes and stock, stirring well and bring to the boil.

Simmer for 15-20 minutes then add the kidney beans and cook for 5 mins.

Serve with rice.


No comments:

Post a Comment