Dinner

Bruce's Skinny Cowboy Chilli is for Dinner.

Bruce's Skinny Cowboy Chilli takes 20 minutes to prepare.

Bruce's Skinny Cowboy Chilli takes 40 minutes to cook.

Bruce's Skinny Cowboy Chilli makes 6 servings.

The ingredients for Bruce's Skinny Cowboy Chilli are:

2 x Medium brown onions
2 x cans plain peeled tomatoes
1 can red kidney beans (in brine)
2 tablespoons of vegetable oil
Half a cabbage
Half a celery head
Beef stock (1 litre) or 4 oxo cubes
250 grams of mushrooms
3 teaspoons of Chilli and garlic paste (more if you like it real hot!)
Salt to taste (say half a teaspoon)

Here is how you make Bruce's Skinny Cowboy Chilli:

Chop the onions and fry until soft and brownAdd the chilli paste and fry for another 30 secs.Add the tins of tomatoes and kidney beans along with the beef stock and bring to a simmer on a low heatIf you have a blender whizz up the cabbage and celery until quite fine and add as the filler.Chunky cut the mushrooms and add to the chilli.Cook on low heat for 30-40 mins until the consistency is right.Serving Size: 2 cups per serve - Will serve 6 cowboysNumber of Servings: 6Recipe submitted by SparkPeople user HINUERA.

The nutritional information for Bruce's Skinny Cowboy Chilli is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 264.2

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 483.7 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 9.5 g
• Protein: 9.2 g

Bruce's Skinny Cowboy Chilli is Mexican cuisine.