CHILLI CON CARNE

A hot and spicy filler that's high on flavour but low in salt.

• Serves: 2
• Time: 50 minutes

Ingredients

• ½ tbsp oil
• 100g lean beef mince
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 400g can of chopped tomatoes
• 1 tbsp tomato puree
• ½ tsp chilli powder
• ¼ tsp cumin
• ¼ tsp coriander
• ½ red pepper, chopped
• 100g mushrooms, sliced
• 1 small can of kidney beans or if not baked beans 
• black pepper, freshly ground 
• 150g basmati rice, raw

Method

1. Brown the mince over a gentle heat, stirring to stop it from sticking.

2. Add the onion and garlic to the mince and cook for two to three minutes.

3. Add the chopped tomatoes, tomato puree and spices. Bring the sauce to the boil, then lower the heat and simmer gently for 10 to 15 minutes.

4. Meanwhile, cook the rice according to the packet instructions.

5. Add the chopped pepper and sliced mushrooms and simmer for five minutes.

6. Add the drained kidney beans or baked beans and simmer for another five minutes.

7. Add the pepper to taste and serve with boiled rice.

Other options

Serve any leftover sauce with baked potatoes.