CHAOSTOCOSMOS

Thursday, 26 November 2015

Beef and mixed bean chilli with rice and salsa




A Slimming World staple, also found in the old Extra Easy Slimming World cookbook. The salsa we made, rather than the salad suggested to acompany the dish, was this one by the Hairy Bikers (minus the corn chips.)

Ingredients


    1 onion, peeled and finely chopped
    3 garlic cloves, peeled and finely chopped
    1-2 tsp cayenne pepper or paprika
    1 tsp ground cinnamon
    2 tsp ground cumin
    500g lean beef mince (5% fat or less)
    400g can chopped tomatoes
    1 red and 1 yellow pepper, deseeded and cut into small bite-sized pieces
    Salt and freshly ground black pepper
    400g can red kidney beans in chilli sauce
    400g can mixed beans in brine, drained
    300g dried long-grain rice
    Coriander sprigs, to garnish (optional)

Method


    Place a large, non-stick frying pan over a medium heat. Add the onion and garlic and stir-fry for 1-2 minutes. Add the cayenne pepper or paprika, cinnamon, cumin and beef mince and stir fry for 5-6 minutes.
    Add the tomatoes and peppers and bring to the boil. Season well, cover tightly and cook over a low heat for 20-25 minutes.
    Add the beans, stir to mix well and return to the heat for another 10 minutes.
    Meanwhile cook the rice according to the packet instructions, drain and keep warm.
    Remove the chilli from the heat and serve in warmed bowls with the rice. Garnish with the coriander, if using, and serve with chunky salad or salsa.

ethod

  1. Place a large, non-stick frying pan over a medium heat. Add the onion and garlic and stir-fry for 1-2 minutes. Add the cayenne pepper or paprika, cinnamon, cumin and beef mince and stir fry for 5-6 minutes.
  2. Add the tomatoes and peppers and bring to the boil. Season well, cover tightly and cook over a low heat for 20-25 minutes.
  3. Add the beans, stir to mix well and return to the heat for another 10 minutes.
  4. Meanwhile cook the rice according to the packet instructions, drain and keep warm.
  5. Remove the chilli from the heat and serve in warmed bowls with the rice. Garnish with the coriander, if using, and serve with the chunky salad.
- See more at: http://www.slimmingworld.co.uk/recipes/beef-and-mixed-bean-chilli-with-rice.aspx#sthash.OeOc0Msv.dpuf

ethod

  1. Place a large, non-stick frying pan over a medium heat. Add the onion and garlic and stir-fry for 1-2 minutes. Add the cayenne pepper or paprika, cinnamon, cumin and beef mince and stir fry for 5-6 minutes.
  2. Add the tomatoes and peppers and bring to the boil. Season well, cover tightly and cook over a low heat for 20-25 minutes.
  3. Add the beans, stir to mix well and return to the heat for another 10 minutes.
  4. Meanwhile cook the rice according to the packet instructions, drain and keep warm.
  5. Remove the chilli from the heat and serve in warmed bowls with the rice. Garnish with the coriander, if using, and serve with the chunky salad.
- See more at: http://www.slimmingworld.co.uk/recipes/beef-and-mixed-bean-chilli-with-rice.aspx#sthash.OeOc0Msv.dpuf



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