Homemade Chilli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 medium onions500g mince1 tin of Pinto Beans (410g)3 stalks of Celery sliced1 tin of Kidney Beans in Chili Sauce (420g)300g button mushrooms500g cherry tomatoes70g bacon500g Uncle Ben's Chilli Con Carne sauceChilli Powder to taste
Cook sliced onions, celery, bacon and mince
mix in both tins of beans (including sauce in tin)
Quick stir and add in Uncle Ben's chilli con carne sauce
fill the empty chilli con carne jar up with water and put that in
Stir a bit, and add mushrooms and 250g tomatoes - stir gentle - careful not to break the tomatoes
Add chilli powder for taste - I like it hot so I add about 1 table spoon of chilli powder
Cover and cook on low heat till thick for about an hour or till nice and thick
Add the remaining 250g tomatoes and put lid on pan and leave to cook for further 30 mins.
Salt and pepper to taste
Eat with (add cals for this -- not included in main reciepe)
1 tbspn of sour cream
1/4 chopped raw onion
1 oz of cheese
Number of Servings: 8
Recipe submitted by SparkPeople user CLEOATHOMEAGAIN.
mix in both tins of beans (including sauce in tin)
Quick stir and add in Uncle Ben's chilli con carne sauce
fill the empty chilli con carne jar up with water and put that in
Stir a bit, and add mushrooms and 250g tomatoes - stir gentle - careful not to break the tomatoes
Add chilli powder for taste - I like it hot so I add about 1 table spoon of chilli powder
Cover and cook on low heat till thick for about an hour or till nice and thick
Add the remaining 250g tomatoes and put lid on pan and leave to cook for further 30 mins.
Salt and pepper to taste
Eat with (add cals for this -- not included in main reciepe)
1 tbspn of sour cream
1/4 chopped raw onion
1 oz of cheese
Number of Servings: 8
Recipe submitted by SparkPeople user CLEOATHOMEAGAIN.
Nutritional Info Amount Per Serving
- Calories: 307.7
- Total Fat: 9.1 g
- Cholesterol: 7.4 mg
- Sodium: 153.5 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 8.9 g
- Protein: 12.4 g
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