Low-fat chilli con carneby Gail Moffat |
| Preperation time: 15 mins Cooking time: 35 mins Serves: 4 |
| Recipe Ingredients |
| 500g lean minced beef; 400g can red kidney beans, drained; 200g can sweetcorn, drained; 400g can chopped tomoatoes; 1 onion, finely chopped; 1 clove garlic, crushed; 1 red pepper, deseeded and chopped; 2 tbsp chilli powder; 1 tsp ground cumin; 1 tsp soft brown sugar; 300ml beef stock; rice to serve |
| Recipe Method |
| Brown the mince then add the onion and garlic
and cook for a few minutes. Add the chilli powder and cumin and
cook for a further minute. Add the chopped tomatoes, sugar and stock, stir through and bring to a simmer. Cover and simmer for 15 minutes. Add the red pepper and cook for 10 minutes, then add the kidney beans and sweetcorn and simmer for a further 5 minutes. Serve with rice. |
| More recipes: |
| Potato and
mince curry Crab and chilli linguine Creamy pasta with smoked ham Beef stroganoff Chicken and mango salad |
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