SW recipe: Tex-Mex veggie chilli with chilli cream


Ready in about 40 minutes


Low-calorie cooking spray

3 large red chillies, 2 deseeded and finely chopped and 1 left whole

1 large onion, roughly chopped

2 large garlic cloves

1 red and 1 orange pepper, deseeded and cut into chunks

2 tsp ground cumin

1 tsp ground cinnamon

1 tsp paprika

500g pack Quorn Mince

400g can chopped tomatoes with chilli and garlic

500g passata with herbs

400g can kidney beans, drained

100g fat-free natural fromage frais

Freshly boiled plain rice, to serve


1 Spray a large, deep saucepan with low-calorie cooking spray and place over a medium heat. Add the chopped chillies, onion, garlic and peppers. Fry for 5 minutes, or until softened, stirring occasionally. Add the cumin, cinnamon and paprika and cook for a further 1-2 minutes, stirring well.

2 Stir in the mince, tomatoes, passata, kidney beans and 300ml cold water. Bring to the boil, cover and simmer for 20 minutes.

3 Meanwhile, for the chilli cream, use long-handled tongs to cook the whole chilli over an open flame until charred. Or roast the chilli at 200°C/ fan 180°C/gas 6 for 10 minutes.

4 Put the chilli in a plastic food bag, seal and leave to steam for 10 minutes. Remove the blackened skin and seeds. Mash the chilli flesh with a knife and stir into the fromage frais. 5 Divide the chilli and rice between 4 bowls and serve with the chilli cream.

credits: slimmingworld magazine

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If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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