Bruce's Skinny Cowboy Chilli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 x Medium brown onions2 x cans plain peeled tomatoes1 can red kidney beans (in brine)2 tablespoons of vegetable oilHalf a cabbageHalf a celery headBeef stock (1 litre) or 4 oxo cubes250 grams of mushrooms3 teaspoons of Chilli and garlic paste (more if you like it real hot!)Salt to taste (say half a teaspoon)
Chop the onions and fry until soft and brown
Add the chilli paste and fry for another 30 secs.
Add the tins of tomatoes and kidney beans along with the beef stock and bring to a simmer on a low heat
If you have a blender whizz up the cabbage and celery until quite fine and add as the filler.
Chunky cut the mushrooms and add to the chilli.
Cook on low heat for 30-40 mins until the consistency is right.
Serving Size: 2 cups per serve - Will serve 6 cowboys
Number of Servings: 6
Recipe submitted by SparkPeople user HINUERA.
Add the chilli paste and fry for another 30 secs.
Add the tins of tomatoes and kidney beans along with the beef stock and bring to a simmer on a low heat
If you have a blender whizz up the cabbage and celery until quite fine and add as the filler.
Chunky cut the mushrooms and add to the chilli.
Cook on low heat for 30-40 mins until the consistency is right.
Serving Size: 2 cups per serve - Will serve 6 cowboys
Number of Servings: 6
Recipe submitted by SparkPeople user HINUERA.
Nutritional Info Amount Per Serving
- Calories: 264.2
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 483.7 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 9.5 g
- Protein: 9.2 g
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