We’ve served our warming smoky beef chilli with tasty turmeric-and-coriander-flavoured rice
Total Time 55mint
Course: lunch, Main Course
Cuisine: Chinese, Indian
Keyword: Chilli con carne and rice, Slimming world
Servings: 4
Ingredients
- Low-calorie cooking spray
- 500 g lean beef mince 5% fat or less
- 1 large onion finely chopped
- 2 large red peppers deseeded and diced
- 3 garlic cloves finely chopped
- 1 red chilli deseeded and chopped
- 1 heaped tbsp tomato purée
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp chilli powder
- 400 g can red kidney beans drained and rinsed
- 2 x 400g cans chopped tomatoes
- 1 beef stock cube crumbled
- 300 g dried long-grain rice
- 1 tsp ground turmeric
- ½ small pack fresh coriander chopped
Instructions
- Spray a large non-stick saucepan with low-calorie cooking spray and place over a high heat. Add the beef and cook for 5 minutes, breaking up any lumps with a spoon, then drain off any fat.
- Add the onion, peppers, garlic, chopped chilli, tomato purée, oregano, paprika, cumin and chilli powder to the pan, then reduce the heat to medium and cook for 5 minutes.
- Add the beans, chopped tomatoes, stock cube and 300ml boiling water to the pan. Bring back to the boil over a high heat, then reduce the heat to low and simmer for 30 minutes.
- Meanwhile, put the rice and turmeric in a pan and cook according to the pack instructions. Drain well and stir in the coriander.
- Serve the chilli with your favourite Speed veg or salad.
Notes
Syns FREE
Total Time: 55 minutes
Serves! 4
