Slow cooker chilli con carne

There’s nothing better on a cold, windy January evening than getting home and remembering that the slow cooker has been on all day and your dinner is ready…

…Who am I kidding, like I’d forget! I was counting the hours yesterday until I could get home and tuck into this slimming world chilli con carne. And it didn’t disappoint!

If you don’t have a slow cooker, you could just let it simmer very gently for an hour or two in a pan.

Who doesn't love a big, belly warming plate of chilli?

Who doesn’t love a big, belly-warming bowl of chilli?

Syns on Extra Easy: 1.5 per serving

Ingredients – for four people

500g extra lean mince (must be less than 5% fat)
1 x onion, diced
1 x red pepper, diced
1 x tsp smoked paprika
Half x tsp dried red chillies
1 x tsp ground cumin
2 x tsp hot chilli powder
1 x tbsp plain flour
400g can chopped tomatoes
400g can red kidney beans
150ml beef stock
1 x tbsp. dark muscovado sugar
Potatoes or rice to serve (in the photo, I’ve made slimming world potato wedges)

How to make it

  1. Fry the mince using a little fry light, breaking it up with a wooden spoon, until browned. At this point, I remove it from the pan and put it into a bowl, using a slotted spoon so as to get rid of any excess fat.
  1. Give the frying pan a quick rinse, again to get rid of any fat, then fry the onion, pepper, paprika, chillies, chilli powder and cumin. Cook for about two minutes then stir in the flour.
  1. Mix in the tomatoes, kidney beans, stock and sugar, season with salt and pepper and pour the mixture into the slow cooker.
  1. Cover it with the lid and cook on low for 8-10 hours.
  1. Once the cooking time is nearly over, prepare rice or slimming world chips.
  1. Serve and devour.