Boost chilli

Prep. Time:  5 mins

Cooking Time:  25mins

Total Time:  30mins

Servings: 6

Calories: Guiltfree on WST plan

Notes: Totally guiltfree on plan


low calorie spray oil

1 kg of extra lean steak mine (less than 5% fat)

2 large onion

1 green pepper chopped

2 cloves of garlic crushed

400 grams of passata

Large aubergine diced into 1cm cubes

200grams of button mushrooms quartered

1 tbsp paprika

2 tsp chilli

1 tsp chilli flakes

1/2 tsp cumin

1/2 tsp of cayenne pepper

1/2 tsp of oregano

beef oxo cube

tin of kidney beans ( or baked beans)

4 cups of long grain rice


1. Rinse the rice and place in a pot with twice as much boiling water, slightly salted. Bring back to the boil then cover and reduce heat and simmer for ten minutes or until all the water has gone. Leave the lid on and the pot on the same ring but turn of the heat and leave to stand until ready or at least another 10 minutes.
2. Heat the oil in a large pan or wok over medium high heat. Add the onions and cook for 5 minutes then turn up the heat to full for another few minutes until they start to go translucent. Add the aubergine, pepper and mushrooms and reduce heat to medium high for another 5 minutes until the veg starts to soften.
3. If enough room in the pot (if not just use another pan as the veg will eventually reduce down giving more room to add in the cooked mince) add the mince and the Oxo cube and fry on full heat until no more red meat is visible.  Then add the spices & herbs and mix well, continuing to cook on full heat for another few minutes.
4. Once the mixture has been fried off for a few minutes add the passata and mix well then reduce heat to a simmer and cook for another 10 mins.  Just before the end of the ten minutes add the baked beans, having first drained off the sauce, to heat through.  Serve with the boiled rice.