Oven Baked Smoky Chilli | Slimming & Weight Watchers Friendly

Ingredients

• 500 g 5% fat minced beef
• 2 medium onions, (peeled and chopped)
• 2 garlic cloves, (peeled and crushed)
• 1 medium red pepper, (deseeded and finely diced)
• 1 medium green pepper, (deseeded and finely diced)
• 1 tbsp mild chilli powder
• 4 tbsp smoky BBQ seasoning
• 1 tsp smoked paprika
• 1 tbsp ground cumin
• 400 g tin chopped tomatoes
• 2 tbsp tomato puree
• 400 g tin kidney beans in water, (rinsed and drained)
• 1 tbsp balsamic vinegar
• 2 tbsp Worcestershire sauce (or Henderson's relish)
• 1 tbsp sriracha sauce
• 400 ml beef stock (1 beef stock cube dissolved in 400ml boiling water)
• low-calorie cooking spray

Instructions

1. 1

   Pre-heat: Preheat the oven to 160 ºC fan and spray a deep casserole dish (suitable for use on stove and oven) with low-calorie cooking spray.

2. 2

   Place over a medium heat, then add the onions and cook for 10 minutes — until soft and golden. Add the garlic, and continue to cook for 1-2 minutes.

3. 3

   Add the peppers and cook for 5 minutes. Then add the minced beef and cook for a further 4-5 minutes, until browned.

4. 4

   Add the chilli powder, smoky BBQ seasoning, paprika, and cumin. Stir everything in, and cook for 1-2 minutes.

5. 5

   Lower the heat and add the chopped tomatoes, tomato puree, kidney beans, balsamic vinegar, Worcestershire sauce (or Henderson's relish), sriracha sauce and beef stock. Stir well, then cover with a tight-fitting lid, and place in the oven.

6. 6

   Cook for 1 1/4 - 1 1/2 hours, checking occasionally, and stirring. If the chilli looks like it’s drying out, add a little more water. The chilli will be ready when it's rich and thick. Then serve!