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As you will probably know we already have a Syn Free Slow Cooker Chilli recipe, but we’ve had a few requests for a quicker method too. So here’s our regular stove top version of our Syn Free Chilli. For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of…


4 portions

Total time

70 minutes


  • 400 g 5% Fat Minced Beef
  • 1 onion (diced)
  • 2 bell peppers (deseeded and diced)
  • 1 - 2 tsp Chilli Powder (you can add more or less depending on how hot you like it)
  • 2 cloves garlic (crushed)
  • 1 fresh Chillies (deseeded and diced)
  • 6 mushrooms (sliced)
  • 1 courgette (diced)
  • 3 carrots (diced)
  • 2 tins Chopped Tomatoes
  • 2 beef stock cubes
  • 200 ml boiling water (to make up stock cubes)
  • 2 tsp Italian Mixed Herbs
  • 2 tbsp tomato puree
  • 1 tin Kidney Beans
  • 2 tbsp Worcestershire sauce
  • 1 dash Franks Hot Sauce
  • 1 knorr Rich Beef Stock Pot
  • frylight


  1. Spray a decent sized pan with some Frylight, then sauté the onions, garlic, chopped chilli, carrots and peppers over a medium to high heat
  2. When the veg starts to soften add the mince and cook until it starts to brown
  3. Stir in the chilli powder, worcestershire sauce, Italian herbs and cook for another minute or so
  4. Add the tomato puree and chopped tomatoes, stir well
  5. Pour in the stock (made up with the 2 stock cubes and 200ml of boiling water)
  6. Throw in the remaining veg and stir
  7. Bring to the boil, then turn down the heat, cover and allow to simmer for 45 minutes, stirring occasionally
  8. After 45 minutes add the drained kidney beans and stir in the stock pot and a dash of hot sauce to taste. Allow to simmer for another 10 - 15 minutes. Then serve
  9. View the recipe instructions at Pinch Of Nom

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