Beef chilli with
green rice
Finely chopping the veg in a food
processor makes fast work of prepEVERYDAY EASY
Serves
(chilli only)
Ready in about minutesonion, roughly chopped
garlic cloves, roughly chopped
celery sticks, roughly chopped
carrots, peeled and roughly chopped
Low-calorie cooking spray
tsp ground cinnamon
tbsp ground cumin
g lean beef mince ( fat or less)
g can chopped tomatoes
red pepper, deseeded and diced
g can red kidney beans in chilli sauce
For the green rice:
g dried long-grain rice
¼ small pack fresh dill, finely chopped,
plus extra, roughly chopped, to serve
spring onions, thinly sliced Put the onion, garlic, celery and
carrots in a food processor and pulse
until finely chopped. Meanwhile,
spray a large, non-stick frying pan
with low-calorie cooking spray and
place over a medium heat.
Add the finely chopped veg and
the cinnamon, cumin and mince to
the frying pan. Stir-fry for minutes,
or until the mince is browned.
Add the tomatoes and pepper
and bring to the boil. Reduce
the heat to medium and simmer,
stirring often, for minutes,
or until the vegetables are tender.
Season to taste.
While the chilli is simmering,
cook the rice according to the pack
instructions. Drain, then stir in
the finely chopped dill and spring
onions. Cover and set aside.
Add the kidney beans and their
sauce to the chilli and cook for a
further minutes. Divide the chilli
and rice between bowls and
scatter over the extra dill to serve.Syns per serving: FREECOOK’S NOTE
If you don’t have
a slow cooker,
preheat your oven
to °Cfan
°Cgas . Put
all the ingredients,
except the parsley,
in a casserole dish.
Cover and cook
for ½- hours,
or until the lamb
is really tender.
About minutes
before the end
of cooking, stir
in tbsp parsley,
then continue
with step ‘I’ve bought a slow
cooker and I’d love a
family recipe idea’
...says Joan
Wilkinson
from Tanfield,
County Durham.
Joan lost st lb
at Carole
Whitefield’s
Slimming World group in
Burnopfield, Newcastle.Irish lamb stew
Throw everything into the slow-cooker pot before a day out, then return home to a bowlful of plenty
SUPER SIMPLE
Serves
Ready in about
½-
½ hours
g pearl barley
g lean lamb leg steaks, visible fat
removed, cut into large chunks
leeks, thickly sliced
g baby onions, peeled
g Chantenay carrots,
trimmed
button mushrooms
garlic cloves, thinly sliced
tsp black peppercorns
cinnamon stick
bay leaves
level tbsp cornflour mixed with
tbsp cold water
medium potatoes, peeled
and cut into cm chunks . litres hot chicken stock
tbsp finely chopped fresh
flat-leaf parsley Set your slow cooker to low
and add all the ingredients, except
the parsley. Mix well and cover.
Cook for - hours, or until
the lamb is meltingly tender and
the stew has thickened. About
minutes before the end of
cooking, stir in tbsp parsley.
Divide the stew between
bowls, discarding the cinnamon
stick and bay leaves, and scatter
over the remaining parsley to serve.Syns per serving: ½SLIMMING WORLD rescue recipes
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