Now here’s a recipe I’ve been really excited to share with you. This is a dinner that I can happily have three days in a row because it’s that darn good, so today, I bring you the delicious monster that is Healthy Mexican Chilli Con Carne.
A Healthy Mexican Chilli Con Carne is on the table every Friday.
This dish is juicy, meaty, flavourful and 347kcal each (SYN FREE BABY). A spicy, steaming bowl of Healthy Mexican Chilli Con Carne is hard to beat. So hard, in fact, that I have the marvellous blend of spices, beans and veggies every Friday.
Gently plopped on a bed of white Basmati rice, Healthy Mexican Chilli Con Carne goes down a treat at dinner time with family or friends. That being said, this is the ultimate batch cook for me. Popping any left overs in the freezer is great for when you don’t know what you want for dinner, but you definitely want something amazing.
Thank you mum.
I have to admit, I cannot take all the credit. My mum is the one who has perfected this Slimming World friendly dish over time. I think the fact that I request this on a weekly basis speaks volumes about just how fab it is. The real game-changer came when she started using dried cayenne peppers from my brother’s garden. Instead of the smoky taste you may get from using chilli powder, dried cayenne peppers added freshness! They made each pepper pop with flavour and every onion burst with pizazz.
To serve, top with reduced fat cheese. I choose Eat Lean as you can have up 70g as one Healthy Extra A on Slimming World. You’re now good to go on this tasty Mexican adventure!
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A Slimming World and calorie friendly Mexican dish packed with flavour!
750g of 5% beef mince meat
1 Large onion
1 green pepper
6–8 dried cayenne peppers. (I used fresh ones we picked and dried out from our garden).
1 can of kidney beans
1 can of baked beans
2 beef Oxo cubes
1 can/carton of chopped tomatoes
Desired amount of white basmati rice
1 vegetable stock pot
Chop your onion (prepare for the water works), green pepper, garlic and chillies (use scissors for the chillies to avoid some seriously sore eyes) and set aside in a large bowl.
Fry off the juicy mince in Frylight on a high heat and once browned, add the chopped veg. Then, drain and rinse the kidney beans and add them to the Mexican fiesta also. Crumble in the 2 Oxo cubes, plop in the chopped tomatoes and then fill the empty tomato carton/can with tap water (hot or cold) and pour in. Fill the container again, but halfway this time. Pour in once more and stir well.
Cover the spicy smells by placing a lid on top of your pot of bubbling chilli. Then allow it to work its magic and simmer for 45 minutes, stirring every 15 minutes. Continue by adding the tin of bakes beans and bring the sexy dish back to a simmer, without the lid this time, and leave for 40 minutes, stirring occasionally.
About 20 minutes into the final simmering, boil your kettle and weigh out your desired amount of rice. Place the rice into a saucepan, pour the boiling water over, add the stock pot and let it dance for just over ten minutes. Stir well to ensure the stock pot is fully dissolved.
Once the miracle has finished bubbling, strain the rice and serve with the chilli evenly between 6 people.
Top with your chosen cheese and enjoy!
Rice not included in calories!
A great dish to freeze for batch cooking. This dish will last 4 days in the fridge.
- Serving Size: 6
- Calories: 347
- Sugar: 9.7g
- Sodium: 796mg
- Fat: 7g
- Saturated Fat: 2.9g
- Carbohydrates: 23.2g
- Fiber: 7.1g
- Protein: 46g
- Cholesterol: 0mg
Keywords: Healthy Chilli, Slimming World friendly
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