This delicious syn free Chilli Con Carne has minced beef in a spicy tomato sauce with chunky red peppers, onions and red kidney beans. Serve with rice or in a baked potato with a side salad for extra speed.
I originally posted this recipe four years ago, yes that’s right, FOUR years ago! I can’t believe I have been blogging that long! Recently I have been updating some of my older recipes, mostly because the images are awful but I have been making some tweaks to the recipes too. I’ve been making them gluten/dairy free where I can, as well as making them Slimming World friendly. Chilli Con Carne is such a classic dish and is so easy to make. Plus this one is syn free too!
This syn free Chilli Con Carne recipe gives 4 generous helpings. Serve the chilli with some boiled rice or a baked potato and a side salad for extra speed. Other ways that you can use the Chilli is in tacos, burritos, nachos or if you fancy a spicy lasagne, use the mince as the meat filling.
500g Minced Beef (5% fat or less)
1 Onion Chopped
1 Red Pepper Chopped
2 Garlic Cloves Minced
1 Heaped Tbsp Mild Chilli Powder (or more if you like it hotter)
1 Tsp Smoked Paprika
1 Tsp Ground Cumin
1 Beef Stock Cube/Stock Pot
400g Can Chopped Tomatoes
2 Tbsp Tomato Purée
410g Can Red Kidney Beans
2 Tbsps Chopped Fresh Coriander
Fry your mince in a pan until brown.
Add your chopped onions, peppers and garlic and cook until slightly softened then add your spices.
Pour the tinned tomatoes over the mince. Add the beef stock to 300mls hot water and also add to the mince mixture.
Rinse your kidney beans (or soak them as required if you are using the dried variety) before adding them to the mix.
Season with salt and pepper then chuck in the tomato
Simmer over a low heat for 30 mins.
Serve with boiled long grain rice, salad, baked potato and top and add the chopped coriander. You could also add a dollop of fat free Greek yoghurt in place of soured cream.
Make it Veggie – use quorn mince, mixed beans, lentils or veg such as courgette, sweet potato, aubergine, etc instead.
Make it more/less spicy – adjust the spices according to your taste.
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback!