Chilli con carne

Ingredients

• 300g minced beef, extra lean
• 1 onion (large), finely chopped
• 2 garlic cloves, finely chopped
• 400g chopped tomatoes
• 2 tbsp tomato purée
• 2 tsp chilli powder
• 1 tsp ground cumin
• 1 red pepper, deseeded and chopped
• 100g button mushrooms, sliced
• 410g red kidney beans, drained
• 150ml chicken stock
• 300g long grain white rice, (or brown rice)
• 1 pinch ground black pepper

Method

1. Heat a large saucepan and add the minced beef, a handful at a time, cooking it until browned. Add the onion and garlic, then cook for another 2 to 3 minutes.

   Turkey mince also makes an excellent chilli – and it's lower in fat too. If you want to keep things vegetarian, substitute the minced beef with vegetarian mince

2. Add the chopped tomatoes, tomato purée, spices, red pepper, mushrooms, kidney beans and stock. Stir well, bring to the boil, then lower the heat and simmer gently for 15 to 20 minutes.
3. Meanwhile, cook the rice according to pack instructions.
4. Season the chilli with pepper and serve with the boiled rice.

   Chilli makes a really versatile topping or filling, and is also great for reheating leftovers. So instead of rice, try serving with baked potatoes, topped with a spoonful of low-fat plain yoghurt and some chopped cucumber and tomatoes – or in a wholewheat wrap.