A spicy classic which is easy to make.
Prepare 10 minutes
Cook 55-60 minutes
400g mince (5% fat)
1 large onion
2 garlic cloves
2 tps hot chilli powder
2 tsp ground coriander
2 tsp ground cumin
2 tbsp plain flour
500ml beef stock
400g tinned tomatoes
400g tinned red kidney beans, drained and rinsed
3 tbsp tomato puree
1 tsp sugar
1 tsp dried oregano
1 bay leaf
Salt and pepper
Basmati rice, uncooked 168g or cooked 464g
4 large bowlfuls of mixed salad
Heat a non-stick saucepan over a medium heat and add the mince and onions. Cook for 5 minutes, stirring to break up the lumps. Add the chilli powder, coriander and cumin, then cook for a further 2 minutes. Add the flour and mix well.
Add the remaining ingredients and stir well. Cover partially with a lid and simmer gently for 45 minutes.
Meanwhile, cook the rice according to the pack instructions or cook in the microwave using a microwavable rice cooker.
Serve with basmati rice and a mixed salad.
Nutritional Analysis: Chilli, rice and salad
|Energy (Kcals)||Carbs (g)||Protein (g)||Fat (g)|
|Food group||Starchy||Fruit & veg||Dairy||Meat/Fish||Fats||Extras|