One of the things I've made this week, is an old favourite - Chilli Con Carne. I'm not sure it's a totally traditional recipe, but it tastes good, is low fat, and if you're following Weight Watchers works out at just 5 pro points per portion. Here it is:
Chilli Con Carne
Serves 3 at 5 pro points each
- 250g extra lean beef mince (5% fat)
- 1 onion, sliced in half moon shapes
- 1 carrot, grated
- 1 garlic clove, crushed
- 3 or 4 sprays of FryLight (you can use oil if you'd like but this will add to the pro points)
- 1 pepper, diced
- handful of button mushrooms diced
- 1 and a 1/2 teaspoons of cumin
- 1 and 1/2 teaspoons of coriander (ground)
- 1/2 teaspoon extra hot chili powder
- salt and pepper
- 200g tin baked beans
- 200g tin chopped tomatoes
- 1 beef stock cube
- Put onions and garlic in a heavy based pan or a large frying pan with some fry light, and cook on a medium heat until starting to soften.
- Add beef and carrot, and 'fry' until mince is browned. I sometimes add a little water if the pan isn't non-stick.
- Add diced pepper and mushrooms, cook for a few minutes
- Sprinkle with the spices, mix.
- Add remaining ingredients and mix well.
- Cook for 5 - 10 minutes until mushrooms and peppers are cooked, adding a little water if there's not much sauce.
- Serve with rice/jacket potato and some cheese (chilli with cheese is the best!)
You can adapt this with other veggies if you'd prefer, but I always have mushrooms, peppers and onions at home so this is somewhat of a go-to recipe when I'm raiding the cupboards. I've made it using courgettes before now and it tastes just as nice. You could also use fresh tomatoes if you have any, but I think tinned are just as good. This is a fairly hot recipe, not burning your mouth off hot, but nice and warming, feel free to adjust the amount of spices (chilli powder and black pepper in particular) if you like it very hot, or very mild. Better to put less in, and add more, as once its in you can't take it out!
In the picture I've got it with a baked potato, some cheese and some wilted spinach. Lovely!