Chilli Con Carne Hotpot | Slimming & Weight Watchers Friendly

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

1. 1

   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.

2. 2

   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.

3. 3

   Add the mince to the pan and cook until it starts to brown (about 4 minutes).

4. 4

   Add the courgette, mushrooms and kidney beans and fry for a further 2 minutes.

5. 5

   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.

6. 6

   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.

7. 7

   Place the dish in the oven for 20-25 minutes, until the potato slices are golden brown. Serve with your accompaniment of choice.