Fire roasted chilli
Cheryl's fire roasted chilli recipe is a real crowd-pleaser - she usually make a double batch and freezes half of it for future use!
Recipe480 ml fat-free low-sodium chicken broth, divided1 tablespoon olive oil1 small chopped onion1 tablespoon fresh chopped garlic1 x 450 g lean minced beef1 roasted red bell pepper, cut into 1/4-inch cubes1 tablespoon + 1 teaspoon chilli powder1 1/2 teaspoons ground cumin1 teaspoon ground coriander1 teaspoon dried mustard powder1/2 teaspoon dried oregano2 cans diced tomatoes (16 ounce cans)1 can/tin cooked black beans (16-ounce can, rinsed and well drained)4 g coriander, chopped
Method1. Heat one cup of the broth and set aside, and heat oil in a saucepan over medium heat
Add onion and sauté for about 5 minutes or until onion is soft, add garlic and cook one minute longer - do not brown garlic
Add meat and cook just until it is no longer pink and add roasted bell pepper, chilli powder, cumin, coriander, mustard and oregano - cook mixture over medium-high heat, stirring occasionally for about 2 minutes
Add tomatoes and remaining cup of broth; bring to a boil, reduce heat and simmer uncovered for about 5 minutes
Stir in beans and coriander, continue cooking for an additional 2 minutes or until mixture is just heated through
Serve this with a green salad
Nutritional information (per serving): Calories 230, fat 3 g, sat fat 0 g, cholesterol 35 mg, sodium 440 mg, carbohydrate 19g, fibre 5g, sugar 5g, protein
Follow Jessie Pavelka's workout plan