This is a Syn Free classic chilli con carne recipe. Quick and easy and full of flavor. Syn Free on Extra Easy, 3 Syns on Original and 2 Syns on Green (if using meat as HEB).
500g Extra Lean Beef Mince (alternative: Quorn Mince)
200g Red Kidney Beans (drained)
1 Large Onion (fine chopped)
400g Chopped Plum Tomatoes
300ml Beef/Veg Stock
2 Crushed Garlic Cloves (alternative: 1tsp 'Very Lazy Garlic')
1 Fresh Chilli (alternative: 1 tsp 'Very Lazy Chilli')
2 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Paprika
1 tbsp Tomato Puree
: Yellow & Red Peppers
Fry Light (1 cal spray)
Salt & Black Pepper (to taste)
1. Finely chop large onion and fry gently over a low heat for 5 minutes, until softened and golden. Add the spices, chilli and garlic and continue frying for about 2 minutes, stirring occasionally. Add the mince and stir until brown.
2. Add the stock, chopped tomatoes and tomato puree and bring to the boil (stir to make sure it doesn't catch on the bottom of the pan). Reduce the heat and simmer for a minimum of 20 minutes. Add salt and pepper to taste and add the kidney beans (make sure they are drained).
3. Keep simmering until reduced to the right constancy (approx 30 minutes).
Serve on a bed of boiled rice.
Use Quorn instead of mince beef to turn this recipe vegetarian! Added advantage, Quorn makes this recipe Syn Free on Green.
Slow Cooker Version
Cook in a pan the onions, spices, chilli, garlic and mince (as above) and then put in your slow-cooker. Add the chopped tomatoes, puree and stock. Stir and slow-cook on medium for about 6 hours. Add the kidney beans about 30 minutes before serving.