Chilli
| Category: | Lunch Dinner |
Ingredients
450g lean mince
Red pepper x 1
Large onion
4 garlic cloves
2 red chillis – chopped (seeds removed)
Spices: 4 tsp cumin/ 2tsp coriander/ 2tsp paprika/ Pinch of cayenne pepper
2tbsp tomato puree
Can tinned tomatoes
400g Passata
Beef stock cube – make up to 1 Litre
Black pepper
2 x tins kidney beans
300g dry basmati rice
Bunch of coriander
0% natural yog
Square dark chocolate (optional)
Chilli Directions
- Dry fry mince. Add chopped onion and pepper – cook for afew minutes. Add crushed garlic, chilli and
spices and cook for another two minutes. Add tomatoes/passata/stock, season with black pepper –
stir, put lid on pot and simmer for 25 minutes. Drain and wash kidney beans, add to pot – simmer for
another 20 minutes. Optional - stir in a square of dark choc before serving. Sprinkle with chopped
coriander. Serve with basmati rice, salad and 0%yog.
You can bulk up with more veg e.g. courgettes and add chickpeas or pinto beans for a vegetarian
version. If there are any leftovers, allow to cool and leave in fridge overnight or freeze in portions.
Approximately 460 kcal per serving (including portion of rice, salad, tablespoon 0%yog, dark choc).
Notes
Serves 6
My family and friends love this chilli – it’s a crowd pleaser! Make it a day in advance; it tastes even
better the next day!
Nutrition facts
Per Serving
| Kcal: | 112 kcal |
| Kjoule: | 468 Kjoule |
| Fibers (g): | 2.4g |
| Sodium (mg): | 0.3mg |
| Carbs: | 14.5g |
| Sugar (g): | 3.2g |
| Fat: | 2.1g |
| Saturated fat (g): | 0.8g |
| Proteins: | 7.5g |