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Rich tomatoey beef chilli with kidney beans (or black beans if you prefer), mixed with pasta and topped with cheese and then baked in the oven till it is all melted – delicious!!
Great served with a mixed salad or some vegetables of your choice. Hey if you are really hungry you could even make some Perfect Syn Free Chips.
This would also be delicious with some sour cream on top if you have some syns spare. Have I ever mentioned I LOVE sour cream. Especially with Mexican food.
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly.
PREP TIME : 10 mins
COOK TIME : 1 hour
TOTAL TIME : 1 hour 10 mins
Extra Easy - 1 HEa per serving
Green/Vegetarian - 1 HEa per serving (when using lentils or a meat substitute)
WW Smart Points - 15
Author: Slimming Eats
Serves: 4
INGREDIENTS
- 450g (1lb) of extra lean ground beef
- 1 small onion, finely chopped
- 2 cloves of garlic, crushed
- 1 red pepper, chopped
- 1 orange pepper, finely chopped
- 1 tin of kidney beans (or black beans), drained
- 360ml (1.5 cups) of passata
- 480ml (2 cups) of stock (vegetable or chicken)
- 2 tablespoons of tomato paste
- 1 tablespoon of chilli powder
- 2 teaspoon of cumin powder
- 1 teaspoon of oregano
- 1 teaspoon of paprika
- ½ teaspoon of cayenne pepper (add more of less depending on how much heat you prefer)
- 250g (9oz) of pasta of your choice (I used fusilli), gluten free pasta can be used
- 120g (4oz) of cheddar (4xHEa's), grated
- salt and black pepper
- olive oil spray
METHOD
- Spray a pan over a medium high heat with olive oil spray
- Add onion and fry till softened.
- Add ground beef and garlic and cook until browned.
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