Chilli is one of my all-time favourite meals. It is so quick and easy but so incredibly tasty and I look forward to it every time we have it! I often assumed chilli would be quite pointy but I think 6sp is more reasonable considering the giant portion you get. Because it is so low in points this also means that you have more points left over for rice, and cheese or even sour cream on top if you fancy!
Serves 4 = 4sp (flex)
500g extra lean mince
1 large onion chopped
2 cloves of garlic finely chopped
1 red chilli finely chopped (can be left out if you don’t like it hot)
1 box of mushrooms sliced
2 peppers chopped (I used red and yellow)
1-2 tsp hot chilli powder (I used two, use less if you don’t like it too spicy!)
1 tsp cumin
1 tsp ground coriander
1 tablespoon beef gravy granules
400g box passata
400g tin of kidney beans in water, drained
Dash of Worcestershire sauce
Dash of tobasco
1 tsp paprika
¼ tsp cayenne pepper
2 tablespoons of tomato puree
1/2 tsp caster sugar
Salt and pepper
Cook your mince and onions together in the pan. Once the mince is almost browned, add the garlic and continue until mince is cooked then add chilli, peppers and mushrooms and continue to cook until mushrooms are nice and soft. Next add the chilli powder, cumin and coriander and fry for a further 1-2 minutes. Add 1 tablespoon of beef gravy granules and a dash of Worcestershire sauce and stir in for a minute and then add 400g box of plain passata and a dash of tobasco sauce, kidney beans, paprika and cayenne pepper. Stir and simmer for a minute then add 2-3 tablespoons of tomato puree and your caster sugar (or normal sugar if you don’t have caster).
Season well with salt and pepper and reduce to simmer. At this point pop your rice on. I like the chilli to simmer for at least twenty minutes so putting the rice on at this point gives you a nice simmer window. Once the rice is cooked, drain and serve in a nice big bowl! Don’t forget to add the PP for your rice on the end (I usually have 50g for 5pp and 20g of half fat mature cheddar for an extra 1pp!). You might need to pop a little water in while it’s simmering to keep it nice and saucy!