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Slimming World One Pot Veggie Loaded Chilli

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 4



  • Place into your casserole dish the tinned tomatoes, garlic, onion and tomato puree. Cook on a high heat (and keep stirring) for 2-3 minutes or until the onions start to soften.
  • Place the minced beef into your casserole dish and mix well.
  • Peel and dice your other vegetables and throw these in too. Drain and add your beans and your chickpeas.
  • Add the seasoning.
  • Keep stirring and move the heat from high to low as this will then simmer the dish.
  • Crumble in the beef OXO cube and also add 568ml (1 pint) or boiling water and mix well.
  • Place the lid on the casserole dish and cook in a preheated oven at 200c for 30 minutes.
  • Serve with some fat free yoghurt to balance out the heat.


The cans of tinned tomatoes that we use are 300g, so adjust the amount of cans you use for what you buy locally.
Dominic hates spice and he said it blew his head off. I personally think it was perfect for chilli. But if you like less heat then swap the teaspoon of cayenne pepper for a pinch instead.
I have mentioned mixed vegetables. This is because this dish is all about what you have in and using up your leftovers. Root vegetables work best though such as carrot and sweet potato. But it depends on what you have in.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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