Oven Baked Smoky Chilli
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Prep Time
15 MINS
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Cook Time
1 HR 40 MINS
- KCals 375
- Carbs 32G
Ingredients
- 500 g 5% fat minced beef
- 2 medium onions, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1 medium red pepper, deseeded and finely diced
- 1 medium green pepper, deseeded and finely diced
- 1 tbsp mild chilli powder
- 4 tbsp smoky BBQ seasoning
- 1 tsp smoked paprika
- 1 tbsp ground cumin
- 400 g tin chopped tomatoes
- 2 tbsp tomato puree
- 400 g tin kidney beans in water, rinsed and drained
- 1 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce (or Henderson's relish)
- 1 tbsp sriracha sauce
- 400 ml beef stock (1 beef stock cube dissolved in 400ml boiling water)
- low-calorie cooking spray
Instructions
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Preheat the oven to 160 ºC fan and spray a deep casserole dish (suitable for use on stove and oven) with low-calorie cooking spray.
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Place over a medium heat, then add the onions and cook for 10 minutes — until soft and golden. Add the garlic, and continue to cook for 1-2 minutes.
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Add the peppers and cook for 5 minutes. Then add the minced beef and cook for a further 4-5 minutes, until browned.
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Add the chilli powder, smoky BBQ seasoning, paprika, and cumin. Stir everything in, and cook for 1-2 minutes.
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Lower the heat and add the chopped tomatoes, tomato puree, kidney beans, balsamic vinegar, Worcestershire sauce (or Henderson's relish), sriracha sauce and beef stock. Stir well, then cover with a tight-fitting lid, and place in the oven.
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Cook for 1 1/4 - 1 1/2 hours, checking occasionally, and stirring. If the chilli looks like it’s drying out, add a little more water. The chilli will be ready when it's rich and thick. Then serve!