Legendary low-fat chilli

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Prep time:

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Serves: 8

By doulaRachael



  • 1 yellow pepper deseeded and diced

  • 1 tbsp tomato puree

  • 1 tsp cocoa powder

  • 1/2 tsp turmeric

  • 1 splash balsamic vinegar

  • 2 tins chopped tomato

  • 1 red pepper deseeded and diced

  • 1 tsp lime juice (to serve)

  • 1 tsp dried oregano

  • 1 tsp ground coriander heaped

  • 2 tsp ground cumin heaped

  • 500g minced beef extra lean

  • 4-5 fresh chillies finely chopped (seeds removed for a less spicy chilli)

  • 2 cloves garlic peeled and crushed

  • 1 pinch fresh coriander (to serve)

  • 2 large onions cut into wedges

  • 2 tins kidney beans drained and rinsed

  • 1 tbsp beef stock concentrate (optional)

  • 1 handful mushrooms sliced


  1. Dry fry mince until brown then drain in a colander to remove fat. Transfer to slow cooker.
  2. Spray a frying pan with Frylight then cook onions gently with a lid on until softened. Add garlic and chillies, then remaining vegetables and cook all until softened, adding more Frylight if necessary and shaking the pan occasionally.
  3. When vegetables are softened, add ground cumin, coriander, oregano, turmeric and cocoa powder and cook for a couple more minutes.
  4. Transfer vegetables to slow cooker.
  5. Deglaze pan with a little water and add liquid to slow cooker.
  6. Add tomatoes and kidney beans to slow cooker with a good squirt of tomato purée and a glug of balsamic vinegar (you could substitute red wine if you wish) and a tablespoon of stock concentrate. Season well with sea salt and black pepper and mix well.
  7. Set slow cooker to low and leave for at least 6 hours. Give it the occasional stir. The longer you cook it for, the better the flavour.
  8. Finish with a squirt of lime juice and some torn fresh coriander leaves. Check seasoning and serve with boiled rice or baked potato and some reduced fat sour cream if liked. Enjoy!

Handy Hint

If necessary, the chilli can be thickened with some cornflour.
Quantities are flexible, this recipe works best if you make it up as you go along.
Can be left in the slow cooker overnight the day before you need it and then re-heated. This actually improves the flavour.

Additional Information

  • tomato

  • pepper

  • mushroom

  • beef

  • Can Freeze

  • Make Ahead

  • Low fat

  • Slow cooker

  • Main Course

  • Nut Free

  • Egg Free

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Your comments

  • doulaRachael 15/05/09 12:10

    This is a great dish for get togethers and is always very popular. You can get creative with the quantities and ingredients and adjust the spices to suit your own taste. It's very easy to make and adapts beautifully to slow cooking.