I have been making my chilli following this recipe for as long as I can remember. It’s so simple to make and so tasty that it’s been a weekly favourite of ours for years. You need very few ingredients for the basic recipe and you can choose to add as much or little veg to it as you’d like. As today is the first day of my EE SP week (find out more here), this version is packed with lots of delicious vegetables and I am teaming it with my beloved swede chips which I often have on EE days now if I’ve had pasta, bread or potatoes for lunch.
Syn Free Chilli with Swede ChipsServes 2
Syn free on EE and EE s
– Half a swede, peeled and cut into chips (not too chunky)
– Half an onion, finely chopped
– A stick of celery, finely chopped
– Half a carrot, finely chopped
– 250g of extra lean mince (less than 5% fat)
– 2 cloves of garlic, finely chopped
– Quarter of a red, green and yellow pepper, finely chopped
– Half a courgette, finely chopped
– Carton of passata
– Tin of kidney beans, drained
– 1 tsp of dried oregano
– 1 tsp of cumin
– 1/4 tsp of hot chilli powder
Put swede chips on a non stick baking tray, spray with low cal spray and season well. Bake in a very hot oven on the top shelf (GM9, 475F, 240C) for 15 minutes, then turn, spray again and bake for another 15 minutes until crisp and slightly charred.
Meanwhile spray a ceramic pan (or a frying pan) with low cal spray, add the onion, carrot and celery to the pan over a medium heat. Cook until the onion is translucent, then add the mince and garlic and cook until the mince is browned. Add the peppers and courgette and cook for a few minutes more until they have softened. Stir in the passata, kidney beans, oregano, cumin, chilli powder and season well with black pepper. Allow to simmer for 10-15 minutes before dividing the chilli between two plates and serving alongside the swede chips.