Chilli Cheesy Nachos

WW Points

Ingredients

  • 1 large Onion finely chopped
  • 400 g Extra Lean British Beef Mince
  • 1 Beef Oxo Cube dissolved in 150ml / 1/2 cup of boiling water
  • 1 can Red Kidney Beans in Chilli Sauce 400g/14oz
  • 1 can Chopped Tomatoes 400g/14oz
  • 3 sticks Celery diced
  • 1 pack Ready Diced Carrot and Swede about 500g / 1lb
  • 1 tsp Chilli Powder
  • 1 tsp Lazy Garlic
  • 1 tsp Lazy Chilli you can add more or less depending on how hot you like it
  • 2 Baking Potatoes
  • Low Calorie Cooking Spray
  • Seasoning of your choice chip seasoning, paprika or salt and pepper etc
  • 75 grams Light Spreadable Cheese
  • 20 grams Low Fat Cheddar

Instructions

For the wedges

  1. Cut the potatoes into wedges and microwave on high for 3 minutes. Remove, shake and return to the microwave for another 2 or 3 minutes
  2. Tip onto a baking tray sprayed with Low Calorie Cooking Spray
  3. Spray wedges with Low Calorie Cooking Spray and sprinkle over seasoning of your choice
  4. Cook in oven at 200 degrees C for approx. 25 mins, shaking several times during cooking

For the Chilli

  1. Set the Instant Pot to sauté
  2. Spray with a little Low Calorie Cooking Spray and cook the onions until translucent
  3. Add mince and chilli powder, then saute until browned, then add garlic, chilli and stock, stir, then add tinned tomatoes and red kidney beans
  4. Finally, tip in the diced veg
  5. Switch to manual pressure cook mode and set for 15 mins
  6. Allow 5 minutes Natural Pressure Release (NPR) then Quick Release (QR) until pressure released
  7. Remove lid. Switch to saute mode again. Thicken with ½ tsp xanthan gum if required (stir the Xanthan Gum in well to avoid any lumps)
  8. Pour chilli into an ovenproof dish, arrange the wedges around the dish.
    Squeeze half a tube of Primula light over chilli and spread out. If you’d like to, you can add a sprinkle of cheddar too.

  9. Return the dish to the oven for 5 mins until the cheese is melted and golden brown
  10. Serve with a green salad or fresh spinach leaves

For the Chilli - stove top method

  1. Spray a large frying pan with Low Calorie Cooking Spray, then sauté the onions, carrots, swede and celery until they start to soften
  2. Add the mince, garlic, chilli and chilli powder and fry until the mince is browned
  3. Stir in the kidney beans, chopped tomatoes and stock. Cover then bring to the boil
  4. Turn down the heat and simmer for 20-30 minutes
  5. Thicken with ½ tsp xanthan gum if required (stir the Xanthan Gum in well to avoid any lumps) or remove the lid and simmer for a few more minutes until it thickens if necessary
  6. Pour chilli into an ovenproof dish, arrange the wedges around the dish.
    Squeeze half a tube of Primula light over chilli and spread out. If you’d like to, you can add a sprinkle of cheddar too.

  7. Return the dish to the oven for 5 - 10 mins until the cheese is melted and golden brown
  8. Serve with a green salad or fresh spinach leaves