A low-calorie chilli from Dr Eva Orsmond.


  • 5 ml tsp olive oil
  • 150 g lean mince meat
  • 100 g onion chopped
  • 150 g red pepper
  • 1 (or only half-depending how hot you want!) fresh chilli
  • 2 garlic cloves (crushed)
  • 1 tsp herbes de provence
  • 0.5 vegetable stock
  • a few drops of worcestershire sauce
  • hot water from kettle (if required)
  • 1 half can of (130g drained weight) red kidney beans
  • 1 steamed or boiled carrot (mashed)


  • Peel the carrot and cut in cubes.
  • While carrot steaming (boiling) heat oil and fry chopped onion, red pepper, chilli cut thinly and crushed garlic.
  • Add the mincemeat and the rest of spices and herbs and hot water from the kettle if required. Let simmer under the lid until cooked.
  • Add red kidney beans. Mash carrots with potato masher.
  • Serve chilli con carne over mashed carrots.

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