Slow Cooker Smoky Chilli
-
Prep Time
15 MINS
-
Cook Time
3 HR 25 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
- 250 ml beef stock (1 beef stock cube dissolved in 250ml boiling water)
- low-calorie cooking spray
Instructions
-
Spray a large frying pan with low-calorie cooking spray and place over a medium heat.
-
Add the onions and cook for 10 minutes, until soft and golden. Then add the garlic, and continue to cook for a further 1-2 minutes.
-
Add the peppers and cook for 5 minutes. Then add the minced beef, and cook for a further 4-5 minutes, until browned.
-
Add the chilli powder, smoky BBQ seasoning, paprika, and cumin. Stir everything in, and cook for 1-2 minutes.
-
Transfer to your slow cooker 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 the lid.
-
Cook on high for 3-4 hours.The chilli will be ready when the sauce is rich and thick. If the mixture is still a little runny, remove the lid, and continue to cook until reduced and thickened. Then serve!