RECIPE BY JASON PERRIO – SLIMMING WORLD CONSULTANT
WE’VE SERVED OUR WARMING SMOKY BEEF CHILLI
WITH TASTY TURMERIC-AND-CORIANDER-FLAVOURED RICE
Ingredients
Low-calorie cooking spray
500g lean beef mince (5% fat or less)
1 large onion, finely chopped
2 large red peppers, deseeded and diced
3 garlic cloves, finely chopped
1 red chilli, deseeded and chopped
1 heaped tbsp tomato purée
1 tbsp dried oregano
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp chilli powder
400g can red kidney beans, drained and rinsed
2 x 400g cans chopped tomatoes
1 beef stock cube, crumbled
300g dried long-grain rice
1 tsp ground turmeric
½ small pack fresh coriander, chopped
RECIPE
- Spray a large non-stick saucepan with low-calorie cooking spray and place over a high heat. Add the beef and cook for 5 minutes, breaking up any lumps with a spoon, then drain off any fat.
- Add the onion, peppers, garlic, chopped chilli, tomato purée, oregano, paprika, cumin and chilli powder to the pan, then reduce the heat to medium and cook for 5 minutes.
- Add the beans, chopped tomatoes, stock cube and 300ml boiling water to the pan. Bring back to the boil over a high heat, then reduce the heat to low and simmer for 30 minutes.
- Meanwhile, put the rice and turmeric in a pan and cook according to the pack instructions. Drain well and stir in the coriander.
- Serve the chilli with your favourite Speed veg or salad.
