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Fully Loaded Wedges

Slimming World Syns: Zero (Using Healthy Extra A)
Weight Watchers Points: Coming Soon
Calories: 762 Per Serving (Without Cheese, Please check calories for your choice of cheese)
This recipe can never be too cheesy. I will leave the portion of cheese open.. please refer to your Healthy Extra A allowance and add accordingly.
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 3 or 4 Large Potatoes (Maris Piper or King Edward)
  • 250g Lean Beef Mince 5% Fat
  • 1 Red or Yellow Pepper (Diced)
  • 1 Small Onion (Diced)
  • 200g Kidney Beans
  • 200g Chopped Tomatoes (Drained)
  • 1 Beef Stock Cube
  • 200ml Boiling Water
  • 2 tsp Paprika
  • 1 tsp Hot Chilli Powder
  • 1 Pinch Salt
  • ½ tsp Garlic Granules
  • ½ tsp Ground Cumin
  • ½ tsp Cayenne Pepper
  • 1 tbsp Tomato Puree
  • Reduced Fat Cheddar Cheese
  • Low Calorie Cooking Spray

Instructions

  • Pre heat oven to 200c/180c Fan/Gas Mark 6
  • First let's make the wedges. Leaving the skin on, slice the potatoes into wedge like shapes, rinse with water and pat dry.
    In the oven: Season with Salt, spritz a tray with low calories cooking spray, place the wedges onto the tray (no need to par boil) and place into the oven for 25 - 30 minutes.
    In the Actifry/Air Fryer: Place into the air fryer with Frylight or a small amount of oil (remember to Syn if using oil) for 25 minutes. Season with salt half way through cooking.
  • Meanwhile let's make the chili.
  • Spritz a large pan with Frylight, add onion and pepper. Sauté for 1 minute.
  • Make up some stock using 1 beef stock cube and 200ml boiling water. Add this to the pan, cover with a lid allowing the pepper and onion to simmer for a few minutes.
  • Add mince to the pan, re cover and allow to cook until browned.
  • Stir in Kidney beans, Paprika, Hot Chilli Powder, Garlic Granules. Ground Cumin, Tomato Puree and Pinch of salt. Re cover and allow to simmer on a medium heat.
  • Place chopped tomatoes into a colander or sieve and using a fork or spoon squeeze out as much of the liquid as you can. Then place the remaining tomatoes into the pan.
  • Simmer on a medium heat uncovered for 15 - 20 minutes or until most of the liquid has reduced and you are left with a very dry chili.
  • Prepare a deep oven tray with low calorie cooking spray to avoid sticking. Place the wedges into the tray first and then place the chilli on top. Using a large spoon stir the mixture together. Cover with your grated cheese and place into the oven for 10 minutes until the cheese has melted and everything is crispy.
  • Serve with a yummy side salad and enjoy!