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
- 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
Boil the rice as per instructions on the packet.
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.
Sprinkle the beef stock cubes over the minced beef and stir in.
Add the can of chopped tomatoes, kidney beans, passata, oregano and black pepper, stir thoroughly and bring to the boil, simmering for 5 minutes.
Stir in the tomato puree. This will add flavour and help to thicken the sauce slightly.