Syn Free Chilli con Carne

Hello lovelies,

Mr Tramp is a huge fan on Chilli and usually, for convenience, we admittedly used to use a Schwarz hot chilli sachet mix.

Below is a recipe for a syn free chilli, from scratch and it tastes ten times nicer than the packet.

Serves 2 with rice and ‘doritos’ – recipe found HERE

As always, you can adapt the chillies to your own taste. If you want to bulk out the chilli, a really really tasty addition is a tin of baked beans. They are syn free and very filling. You can compensate for this buy adding slightly less Passata or just the same amount… as always – It’s up to you!

250g Turkey Mince ( or lean beef /quorn/pork)
1 large onion
Mushrooms (add as many as you like)
1 tin of Kidney Beans
500g Passata
2 cloves of garlic
2 hot chillies
2tsp ground cumin
1tsp ground coriander
1tsp paprika
1tsp chilli powder (optional)
1/2 pint stock – I use beef or chicken but vegetable works just as well
2tbsp tomato puree
Fry Light
Salt & Pepper to taste

To serve, Crème Fraiche, Coriander leaves & rice


Using Fry Light, fry a diced onion until just turning translucent. Add the finely chopped chillies and fry with the crushed garlic

Add the mince and fry ’til turning golden brown

Add all the spices and warm through but don’t let them stick or “catch” or they will burn and taste bitter

Add the stock in one go and reduce by half. Once reduced, add the tomatoe puree and stir well

Add sliced mushrooms, drained kidney beans and the passata. Season to taste.

Bring to the boil and then simmer slowly until the kidney beans are soft. Around 15 minutes or so

Serve on top of a pile of rice with a dollop of Crème Fraiche on top, it acts the same as having a dollop of Sour Cream. Garnish with coriander leaves and away you go!


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