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Super Cheesy Kickin Chili Pasta

Slimming World Syns: ZERO (Using Healthy Extra A)
Calories: 541 Per Serving
Weight Watchers: Coming Soon
Course Lunch, Main Course
Cuisine Mexican
Servings 4

Ingredients

  • 500g Lean Beef Mince
  • 150g Pasta (Dried)
  • 1 Large Red Pepper (Deseeded, Diced)
  • 1 Medium Onion (Peeled, Diced)
  • 400g Kidney Beans (Drained)
  • 400g Chopped Tomatoes (Drained)
  • 250g Passata
  • 160g Reduced Fat Cheddar (Grated)
  • 200ml Boiling Beef Stock
  • 1 tbsp Hot Chilli Powder
  • 1 tsp Cumin
  • 1 tbsp Paprika
  • ½ tsp Smoked Paprika
  • ½ tsp Garlic Granules
  • Pinch Salt
  • Frylight

Instructions

  • Cook Pasta as per instructions.
  • Meanwhile, Spritz a pan with a little Frylight and bring to a high heat. Add mince, onion and pepper. Heat through until all of the mince has browned. 
  • Add kidney beans, chopped tomatoes, passata and boiling stock then stir in Salt, Chilli powder, Cumin, Paprika, Smoked Paprika and Garlic. Stir well, cover with the lid and allow to simmer for 5 minutes on a medium heat.
  • Drain the pasta and add to the mixture. Allow to simmer for a further 5 – 7 minutes without the lid on a medium heat stirring often until all of the liquid has reduced. Simmer for longer if necessary. 
  • Stir in half of the grated cheese.. and then reduce the heat. 
  • Top the mixture with the rest of the cheese and re cover with the lid. Allow the cheese to melt and then serve.