This recipe is a fun twist on chilli con carne. I’m also a fan of diet friendly foods so you can make it Slimming World friendly too – I will give you both ways.
1. Heat oil in a pan on the hob over a medium heat for 3-5 minutes. Meanwhile, finely chop the chilli, garlic, onion and fresh coriander.
2. Add the onion mixture, paprika, chilli powder, cumin and star anise to the pan on the heat. Cook for 1-2 minutes until the onions are tender, stirring occasionally. Increase heat to medium-high, add the meat and cook until browned.
3. Add tomatoes, stock and kidney beans to pan and mix well. Bring pan to the boil, cover, then reduce heat and simmer 35-40 minutes or until the meat is fully cooked and tender, stirring occasionally.
4. Stir chocolate into the chilli until melted and well combined. Remove the star anise. Garnish the chilli with the remaining coriander leaves. Serve with white rice and you can also serve with garlic bread!
To make it Slimming World friendly, do the following:
In step 1: Heat the pan using Frylight – not oil.
In step 4: Either don’t use the chocolate to keep the dish Syn free OR count the Syns. Dark chocolate is 4 Syn per 15g so for this recipe the whole recipe would be 8 Syns. Simply divide this by the number of servings you get (Usually 4 servings) making the dish 2Syn per serving.
With white rice the dish is Syn free. You have to count the Syns if you have garlic bread.
I hope you like it – let me know what you think in the comments! Also, head over to my Facebook page and ‘LIKE’ for more from JuggleMum!