I love spicy food, but I’m not generally a big chilli fan – because they so often contain kidney beans. Lots of people either can’t or won’t eat kidney beans, and jarred chilli sauces without them are few and far between! BUT, you don’t have to resign yourself to picking them out – here is a a ridiculously easy, basic chilli recipe from scratch. Baked beans have been added in place of kidney, to provide extra texture and fibre, though you may leave them out if you prefer. If you make the sauce without beans, it’s 4 points each (22points per recipe).
The recipe keeps well – if cooking in advance, simply stop after step 4, and store in the fridge. Reheat gently over a stove and follow the rest of the instructions!
Total propoints per recipe: 31
Propoints per serving: 6
What you need:
500g lean beef mince
1 large onion
Chilli powder to taste (approx 2 tbsps)
1 x 400g tin of baked beans
1 tin of tomatoes
2 cloves of garlic
Extra vegetables (sliced peppers or carrots work well)
What to do:
1. First, chop the onion and leave aside. Finely slice the garlic and chop any extra vegetables/jalapenos. Add to a frying pan and cook until the onions have softened.
2. Add the mince and fry over a high heat until browned.
3. Once the mince is brown, add the tomatoes, passata and chilli powder – I use approximately 2 tablespoons, but add more or less to your taste. Obviously if you’ve added jalapenos you’ll want less chilli powder!
4. Simmer over a medium heat until the desired thickeness is reached – I like a lot of sauce, so tend to just skip this step completely!
5. Add the baked beans, salt & pepper to taste, and simmer over a low-medium heat for 10-15 minutes until the beans are soft. Serve with rice, jacket potatoes or even wedges!