Slimming World Beef Chilli

Ingredients

Serves 4

• 500g extra-lean beef mince (5% fat)
• 2 x 400g tins chopped tomatoes
• 1 x 400g tin, drained kidney beans in water
• 1 large, finely diced onion
• 2, crushed garlic cloves
• 1 tbsp (adjust to taste) chilli powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 100ml beef stock
• 1 tbsp tomato puree
• to taste salt and black pepper
• 8 sprays Frylight cooking spray

Method

1. 1

   Spray a large, heavy-based saucepan or casserole with Frylight and heat over a medium flame. Add the onion and cook for 6–7 minutes, stirring occasionally, until softened.

2. 2

   Add the crushed garlic and stir for 1 minute until fragrant.

3. 3

   Increase the heat to medium-high and add the extra-lean beef mince. Break it up with a wooden spoon and cook for 4–5 minutes until browned all over. Drain off any excess liquid if needed.

4. 4

   Stir in the chilli powder, cumin, and smoked paprika, cooking for 1 minute to toast the spices into the meat.

5. 5

   Add the chopped tomatoes, tomato puree, and beef stock. Stir well to combine and bring to a simmer.

6. 6

   Reduce the heat to low, season with salt and pepper, and simmer covered for 20 minutes, stirring occasionally.

7. 7

   Add the drained kidney beans and stir to combine. Remove the lid and cook for a further 10 minutes, allowing the sauce to reduce and thicken.

8. 8

   Taste and adjust seasoning. Serve over boiled rice with fat-free natural yogurt instead of soured cream.