Bariatric recipes – Gunpowder Plot Chilli

5th February 2014

Bariatric recipes – Gunpowder Plot Chilli

Bonfire Night can be a nightmare for bariatrics food wise, with high-fat and sugar-laden fare on offer. But what to have instead?

Well if you’re faced with the usual offerings then don’t be afraid to discard the bread roll from a hot-dog; ask for a burger, sausage or chicken without the sauce; and to pick away the crumbs or pastry from finger food like sausage rolls and chicken drumsticks.

Bariatric recipes – Gunpowder Plot Chilli

However, if you are hosting the event then you can plan the menu with yourself in mind. Consider low-fat or high meat sausages with low-sugar sauces; burgers in thin wraps or lettuce leaves; and serving dishes or mugs of warming soups, or cooked dishes like chilli or cassoulet.

Here’s a warming chilli recipe to get the Bonfire Party started:

This flavoursome chilli dish, which uses canned black beans instead of kidney beans (although you can use the latter if preferred), is ideal to serve on Bonfire Night instead of the non-bariatric-friendly repertoire of hot dogs, burgers in buns, sausage rolls and toffee apples.

Non WLS diners and those who can tolerate bread might like a few toasted corn tortilla strips on the side for scooping up the spicy mixture. This is a mild chilli, ideal for all the family, but can be spiced up for those that like their chilli hotter.

It is suitable for all but the very first stages of eating after surgery … those who are at the pureed or soft stage might like to puree or fork mash to a softer consistency.

Ingredients – (METRIC/US)

  • 1 large onion, chopped
  • 500g/1 lb extra lean minced/ground beef
  • 1 red pepper/capsicum, deseeded and chopped
  • 2 teaspoons dried oregano
  • 1 tablespoon mild chilli powder (or hot if preferred)
  • 2 x 400g/14 ounce cans chopped tomatoes
  • 1 x 400g/14 ounce can black beans, drained and rinsed
  • salt and freshly ground black pepper

To serve (optional)

  • 300g/11 ounce pack soft corn tortillas
  • 4 tablespoons half-fat crème fraiche
  • fresh coriander/cilantro sprigs


1. Place the onion and beef in a large pan and dry fry, stirring occasionally to break up the mince, until all the ingredients are browned. Add the red pepper and cook for a further 1-2 minutes.

2. Stir in the oregano, chilli powder, tomatoes, black beans and salt and pepper to taste, mixing well. Bring to the boil, reduce the heat, cover and simmer for 20 minutes, stirring occasionally, until the sauce has thickened and the beef is tender and cooked.

3. If serving with tortilla strips, just before serving, heat a large non-stick frying pan/skillet until hot. Add the tortillas and cook for 1-2 minutes on each side. Allow to cool slightly then cut into strips.

4. To serve, spoon the chilli into bowls and serve if liked with a dollop of crème fraiche or fat-free thick yogurt, a few sprigs of fresh coriander/cilantro and the toasted tortilla strips.

Makes: 4 normal servings or 8 WLS portions

Calories per WLS portion (without options): 150

Protein: 17.4g

Carbohydrate: 13.2g

Fat: 3.1g

Suitable for freezing

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