Smoky Chilli
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Prep Time
15 MINS
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Cook Time
1 HR 10 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
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Spray a deep casserole dish (suitable for use on the stove) or a large saucepan 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 in, then 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.
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Cover with a tight-fitting lid and simmer over a low heat for 45 minutes. The chilli will be ready when the sauce is rich and thick. Then serve!