Skinny Chilli Recipe

By the wlr team

If you’re a fan of chilli try this skinny version. You can sit back and relax while this cooks away, serve with a jacket potato or some rice for a tasty, filling meal.

  • Recipe makes: 6 servings
  • Prep time:
    20 mins
  • Cook time: 1 hr 10 mins
  • Calories: 200
    per serving


  • ½ medium onion
  • 2 medium green peppers
  • 6g garlic
  • 2 tsp olive oil
  • 300g lean minced beef
  • 2 tsp chilli powder
  • 400g tinned chopped tomatoes
  • 1g dried oregano
  • 400g tinned red kidney beans
  • 4g soft brown sugar

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  1. Peel and chop the onion.
  2. Prepare and chop the pepper.
  3. Peel and crush the garlic.
  4. Heat the oil in a large pan and gently stir-fry the onion, peppers and garlic for 5 minutes.
  5. Add the beef and chilli powder, and fry for a further 5 minutes.
  6. Stir in the tomatoes, oregano, kidney beans and sugar.
  7. Cover and simmer for an hour, stirring occasionally.

This dish benefits from a day in the fridge or it can be frozen. Heat thoroughly and serve piping hot with a jacket potato or rice, and some chopped fresh tomato and onion. If you like chilli that bites back use hot chilli powder, if you prefer a more subtle sensation use mild.

Nutrition information per serving
Calories (kcal)200
Carbohydrate (g)20.3
Fat (g)7.5
Protein (g)16.9
Fibre (g)5.6
Alcohol (g)0.0
Fruit & Veg2.5

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