Syn Free Slow Cooker Chilli Con Carne | Slimming World Recipe

I have been trying lots of recipes in my new Crock pot slow cooker. Tonight was a delicious Chilli Con Carne. Just 10 minutes prep time and 4 hours in the slow cooker on high or 8 hours on low.

Portion size perfect for 3 – 4 people (or keep and reheat the next night, and the next.. or freeze)


– 500g of 5% lean beef mince (or you could use turkey mince)
– 1 Beef Stock cube
– 150ml of boiling water
– 1 Red chilli
– 1 Yellow pepper
– 1 Red pepper
– 1 Large onion (or frozen onion)
– 1/2 Tsp Hot chilli powder (or 1 Tsp if you like it hot)
– 1/2 Tsp ground Cumin
– 2 x Chopped tomatoes
– 1 Tin of 500g kidney beans
– 1 Tsp Worcestshire sauce
– 1 Glove of garlic (or 1 tsp garlic powder or flakes)
– 1 Tsp Paprika
– A season of salt and pepper
Fry light


– Spray a little Fry Light into a pan (or your Crock-Pot Saute pan) and brown your mince.
– Drain any excess fat from the mince. I am quite obsessed with this so i even put the mince into kitchen roll and really soak up any extra fat or water. (Shown above)
– Finely chop peppers, onion, chilli etc. Drain your kidney beans and put into the slow cooker with your mince.
– Add your chopped tomatoes, spices and seasoning. I suggest draining the chopped tomatoes before adding them to the slow cooker, you want as little moisture going in as possible because so much water will come out of the vegetables etc.
– Make your stock with stock cube and 150ml of boiling water and add that to the slow cooker.
– Cook on high heat for 4 hours or low heat for 8 hours.

Such as easy recipe and so tasty too!
Serve over rice or cauliflower rice or vegetables.

If you don’t already have a slow cooker I HIGHLY recommend this amazing slow cooker from Crock Pot.


The best thing about the CSC026 Crock-Pot slow cooker is the saute pan which can even be used on an induction hob and stored in fridge or freezer too.

I will be honest the main reason I went for this slow cooker is because I wanted it to fit in with our White/Grey kitchen theme but it turns out it really is an amazing product.

My old slow cooker was cheap and didn’t even have a timer on it. It’s definitely worth paying a little extra for a quality classy looking product.

It’s great for creating loads of wonderful Slimming World recipes and saves so much time when cooking.

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Syn Free 5 Bean Chilli With Wedges | Slimming World Recipe


For the chilli:

Hot and spicy mixed beans 290g
– 1/2 a chopped onion (or 100g of frozen chopped)
– 500g of passata
– 1 chopped red pepper
– 1 chopped yellow pepper
– 1 tsp of paprika
– 1 tsp of hot chilli powder (add more for an extra kick)
– 1/2 tsp of garlic powder (or 1 garlic clove)
– Salt and pepper

For the wedges

– 4 or 5 large Maris pipers or king edwards
Fry light
– Paprika
– Salt and pepper


For the chilli

– Add onion and peppers into a frying pan with a few sprays of fry light.
– Once softened add the drained can of beans and garlic.
– Add the passata, paprika, chilli powder, salt and pepper and allow to simmer.

For the wedges

– Slice potatoes into wedges (with the skin on)
– Part boil in a saucepan for approx 5 minutes.
– Spray a baking tray with fry light and add the potatoes.
– Spray lightly with fry light, sprinkle with paprika and season with salt n pepper.
– Bake for around 25 – 30 minutes at 220c or until golden brown.

Serve the chilli over wedges.. for added treat cover with your grated cheese from your healthy extra a allowance. Or what about a spoonful of quark or natural yogurt to replace sour cream 🙂

Have you created this recipe? Don’t forget to tag me in your photos on Instagram 🙂 @fatgirlskinny_sw

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Syn Free Chilli With Beef Strips & Rice | Slimming World Recipe

We loooove our chilli’s, but Hubby fancied trying our usual recipe using strips of beef to try and copy his favourite Mexican meal of “Chile Rojo” Thankfully it is not quite as hot as that 🙂 The spices are based on a mild recipe so if you fancy it a bit hotter just had a bit more hot chilli powder :).

All syn free… add as much rice as you feel you need.. hubby and i usually have approx 80g each for a hearty serving. This chilli recipe serves 3-4 people.


– Approx 500g Frying steak (We literally use the cheapest tesco everyday value as it works just fine)
– 2 peppers (we tend to use a red and a yellow)
– 1 onion
– 1 tin of kidney beans
– 2 tsp Paprika
– 1 tsp Cayenne Pepper
– 1 tsp Hot Chilli powder
– 1 Beef stock cube
– 2 tsp Garlic flakes (OR 1 Clove garlic)
– 1 tin Chopped tomatoes (we like the ones with chilli in for an extra kick)
– 250g passata

– Rice to serve


  • Heat a frying pan with a few spritz’s of frylight.
  • Finely chop peppers and onion and fry until soft.
  • Meanwhile use a knife (or i prefer to use sharp kitchen scissors) to cut the steak into very tiny strips, add this to the pan and fry for a few minutes.
  • Add all spices, mix together and then add the chopped tomatoes. Allow to simmer for 2 or 3 minutes before adding the passata.
  • Simmer (do not boil) on a low heat for 15 – 20 minutes and serve over rice.

Enjoy 🙂

Have you created this recipe? Don’t forget to tag me in your photos on Instagram 🙂 @fatgirlskinny_sw

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