Haven’t shared a Slimming World friendly recipe for a while, so I thought I might as well post this one as I haven’t made this in such a long time and this is not in my recipe list!
If you follow me on Instagram you’ll know that I have been having some major house building work done since March this year and we have been without a kitchen all this time. Cooking has been extremely difficult! So this is how we have been coping. We have 3 bedrooms and a bathroom on the first floor. We turned the smallest bedroom (hubby’s office) into our kitchen with a table top electric hob, a small fridge (big enough just for the essentials like milk, cheese, butter), a microwave, slow cooker and my trusty Tefal Actifry. My youngest daughter’s bedroom has been turned into our living room. We moved her bed and most of her furniture away so we could put the sofas and TV there. Luckily we had our loft conversion done a couple of years ago so we gained two bedrooms and a bathroom there so all the kids (I have 3 daughters) share that space. Our main bedroom is also hubby’s office for the time being.
I have to admit the work has taken much longer than we anticipated, we did have a few problems along the way which delayed the work but it looks like it will be end of September/ early October before we can start using the downstairs space again and I cannot wait!
I can’t wait to share with you once it is complete, in the meantime, if you are on Instagram please follow me on there for my house renovation updates and other bits and bobs about me on @Rahema_m.
Anyway, back to the recipe! Hope you enjoy this simple chilli recipe. We had it served with boiled rice topped with cheese and jalapenos, but it is lovely on a jacket potato too. As always, if you make this or any other recipes featured on my blog, feel free to tag me in your creations. I love seeing your versions of them x
Time Taken: 60 minutes
- 2 medium onion, finely chopped
- 1 tbsp garlic paste
- 1 tbsp chilli flakes
- 1/2 tbsp paprika
- 1/2 tbsp ground cumin
- 1/2 tsp mixed herbs
- 1 tsp cumin seeds
- 500g lean beef mince
- 1 beef stock cube
- Tin chopped tomatoes
- 2 tbsp tomato puree
- Tin red kidney beans
- Spray oil
Spray a pan with spray oil of your choice and fry the onions until soft with the cumin seeds. Add hot water to the pan if needed to stop the onions from sticking to the pan.
Add the garlic, chilli flakes, paprika, ground cumin and mixed herbs. Stir well and cook for around 5 minutes, stirring occasionally.
Add the mince and brown it off on a high heat. Crumble the stock cube over it and mix well. Add the tin of chopped tomatoes and tomato puree and cook the mince on a low heat for around 30 minutes, stirring occasionally.
Drain and rinse the red kidney beans and stir them into the mince and cook for a further 10 minutes. Add some water to the mince if it is too dry and season to taste.
Serve with plain boiled rice.