Spicy low-fat chilli


  • 450g lean minced beef
  • 400g chopped tomatoes
  • 1 onion (160g)
  • 1 tin (180g drained) red kidney beans
  • 1 red chilli, 1 green chilli
  • Red pepper (80g)
  • Green pepper (80g)
  • Packet of chilli seasoning powder


  1. Chop the chillis finely. Dice the onion and pepers.
  2. Spray a large saucepan or wok with oil. Fry the chillis, onion and peppers until softened.
  3. Add the mince and continue cooking until all pink colour is gone.
  4. Drain the kidney beans and add, along with the chopped tomatoes.
  5. Keep the heat medium-high and continue cooking until some of the liquid has bubbled away.
  6. Add the chilli powder.
  7. Serve with rice or a baked potato and salad. Extra portions can be frozen (divide into separate freezer bags so you can defrost them individually).

Nutritional information

With baked potato (medium, 250g uncooked weight):

Calories Protein Carbs Fat Fibre
430 33.6g 61.6g 6.1g 9.4g

With rice (60g dried weight, boiled):

Calories Protein Carbs Fat Fibre
440 32.9g 64.6g 6.2g 5.6g

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