Serves: 1

Easy Mexican Chilli

FG 4 | CC 11

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Easy Mexican Chilli

Highland Game and Scottish Slimmers bring this lean Mexican chilli

  • 500 g Scottish Slimmers venison meatballs
  • Spray oil
  • 2 medium onions (chopped)
  • 3 cloves garlic (finely chopped)
  • 1-2 tbsp hot chilli powder mix/seasoning
  • 1 tbsp dried oregano (optional)
  • 2 tbsp wholewheat flour
  • 150 ml red wine (or lager)
  • 300 ml beef stock (made with stock cube)
  • 3 tbsp tomato puree
  • 400 g can chopped tomatoes
  • 400 g edamame soy beans (frozen )
  • Salt and freshly ground black pepper (to taste)
  1. Put the venison into a large bowl and break it up using your hands or a wooden spoon.
  2. Spray the base of a large non-stick saucepan with the oil, heat over a medium heat then add the onions.
  3. Cook for 5 minutes to soften, then add the venison, stirring and pressing it against the sides of the pan to break up the lumps.

  4. Add the garlic, chilli seasoning and oregano (if using) and fry together for 1-2 minutes.
  5. Sprinkle over the flour and stir well.
  6. Add the wine and stock, stirring constantly.
  7. Then stir in the tomato puree and once dissolved, add the tomatoes and sugar.
  8. Taste and add seasoning if necessary.
  9. Bring up to the boil then reduce the heat to a gently simmer and place a lid on top sitting on a wooden spoon placed across the pan to keep it slightly open.
  10. Leave to simmer gently for about 45 minutes, stirring occasionally and re-covering until the mince is tender and the sauce is thick.
  11. 10 minutes before it is finished, stir in the beans to heat them through, and the chocolate, to melt.
  12. Use as you like to fill tacos. Serve with wholegrain rice, or quinoa, fresh tomato salsa, 0% fat Greek yogurt and fresh coriander.

ADD 5 Checks for rice. ADD 1 GC if following FG