Chilli Con Carne Hotpot
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Prep Time
10 MINS
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Cook Time
45 MINS
- KCals 314
- Carbs 40G
Ingredients
- 250 g 5% beef mince
- 100 g courgette, diced
- 2 medium potatoes
- 1 medium onion, peeled and diced
- 1 medium carrot, peeled and diced
- 1 medium red pepper, deseeded and diced
- 3 garlic cloves, peeled and crushed
- 100 g mushrooms, diced
- 130 g kidney beans, drained and rinsed
- 400 g chopped tomatoes
- 2 tbsp tomato puree
- 2 tbsp Henderson's relish
- 1 beef stock pot
- 100 ml boiling water
- 2 tsp chilli powder
- salt and pepper, to taste
- low-calorie cooking spray
Instructions
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Peel the potatoes and slice into 1/2 cm slices. Place into a pan of cold salted water, and bring to the boil. Lower the heat and cook for 5 minutes, until the potato is just starting to soften but still holding its shape. Drain, then leave to one side to cool.
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Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Add the onions, garlic, carrot, and red pepper, and fry for 5 minutes.
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Add the mince to the pan and cook until it starts to brown (about 4 minutes).
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Add the courgette, mushrooms and kidney beans and fry for a further 2 minutes.
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Pour in the chopped tomatoes, tomato puree, Henderson's relish, stock pot, water, and chilli powder. Simmer for 10 minutes — until the vegetables have softened, and the chilli has started to thicken. Season to taste with salt and pepper. Then preheat the oven to 190ºC.
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Pour the chilli into the oven dish and top with the potato slices overlapping the edges slightly. Then spray the top with a little bit of low-calorie cooking spray.
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Place the dish in the oven for 20-25 minutes, until the potato slices are golden brown. Serve with your accompaniment of choice.