Nothing beats a big plate of warm chilli. Either piled high on some protein pasta like I have done here, or served cold in a wholemeal wrap, chilli is a firm favourite for many of us. But it can also be loaded with fat! My recipe uses extra lean mince and plenty of veggies which makes it much lower in fat and calories.
Prep: 10 mins
Cook: 20 mins
Yields: 1 Serving
1 red bell pepper
1 yellow or green bell pepper
1 glove of garlic
1 red onion
1 can chopped tomatoes
1 tablespoon Worcester sauce
1 reduced salt beef or chicken stock cube
Optional (but advised)
1 tablespoon Walden Farms BBQ sauce
1 red chilli
1 tablespoon of Greek yoghurt to top
1Brown the mince in a small amount of olive or coconut oil.
2Then add the red onion, bell peppers, garlic and chilli and fry until softened.
3Add the chopped tomatoes, stock cube, Worcester and BBQ sauce and simmer for a minimum of 20 minutes – the longer the better!
4I like to serve my chilli with Dr Zaks high protein pasta and a dollop of Greek yoghurt. But it would go perfectly with brown or basmati rice or why not try my cauliflower rice for a low carb option!