A bowl of Chilli Con Carne inspired by the Hairy Dieters Cookbook and only 302 calories per serving.
- 500g beef mince
- 1 large onion
- 1 red pepper
- 3 garlic cloves
- 400g can chopped tomatoes
- 400g can kidney beans
- 2 tablespoons tomato purée
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon smoked paprika
- 1 teaspoon chilli powder
- 1 beef stock cube
- small bunch fresh coriander
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Finely chop the onion and red pepper, and crush the garlic cloves. In a large saucepan, heat some oil over medium heat. Add the onion and cook for 5 minutes until soft and translucent. Stir in the garlic and red pepper, cooking for another 3 minutes.
Increase the heat and add the beef mince to the pan. Cook, stirring frequently, until the mince is browned all over, breaking up any lumps with a wooden spoon.
Stir in the cumin, coriander powder, smoked paprika, and chilli powder. Cook for 1 minute until the spices release their aroma.
Add the chopped tomatoes and tomato purée to the pan, mixing well. Crumble the beef stock cube into 300ml of hot water and pour into the pan. Stir everything together, bring to a boil, then reduce the heat and let it simmer for 20 minutes.
Drain and rinse the kidney beans, then add them to the chilli. Stir well and continue to simmer for another 10 minutes, allowing the sauce to thicken.
Just before serving, season the chilli with salt and pepper to taste. Chop the fresh coriander and scatter over the top. Serve with rice or your choice of side.
