Slimming World Chilli Con Carne – Syn Free
A good way to revive any spare Bolognese
I quite like my spicy food. A chilli con carne is one of the recipes that you can quite easily make with left-over spaghetti bolognese. Just add some chilli powder and, maybe some kidney beans and you’re good to go.
This is a strategy that I normally take on batch cooking days. I’ll make a huge vat of bolognese sauce with my batch cooking, and freeze the lot of it in individual portions. When getting a portion out the freezer, I’ll simply add the chilli and beans whilst re-heating, and serve with rice.

Chilli Con Carne
Ingredients
- 500 g Lean Minced Beef 5% Fat
- 1 Onion Finely Chopped
- 3 Cloves Garlic Crushed
- 2 Carrots Grated
- 1 Can Chopped Tomatoes
- 500 g Passata
- 2 tsp Oregano
- 1 tsp Black Pepper
- 4 Beef Stock Cubes
- 3 tbsp Tomato Puree
- 2 tbsp Chilli Powder
- 1 Can Kidney Beans drained
- 350 g Rice long grain or basmatti
Instructions
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Boil the rice as per instructions on the packet.
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In the meantime, make the chilli sauce. Spray a large frying pan or wok with fry light. Fry the beef with Onions, Carrot, Garlic and Chilli Powder until the beef has browned and onions softened.
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Sprinkle the beef stock cubes over the minced beef and stir in.
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Add the can of chopped tomatoes, kidney beans, passata, oregano and black pepper, stir thoroughly and bring to the boil, simmering for 5 minutes.
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Stir in the tomato puree. This will add flavour and help to thicken the sauce slightly.
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