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Category: Lunch Dinner


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

  1. 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).

Recipe 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

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