Chilli Con Carne
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
A delicious mexican chilli con carne recipe packed with kidney beans and spices. Not only are kidney beans a great source of protein and fibre, but they can also count towards your five-a-day. Our chilli recipe is a perfect winter warmer dish and is a great dinner party recipe as it can just be left to bubble away on the hob whilst you entertain.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Extra lean beef mince (5% fat), raw
500 g
Onion
1 medium, finely diced
Garlic
2 clove(s), minced
Chilli Powder
1 tablespoon(s), level, mild
Ground Cumin
2 teaspoon(s), level
Plain White Flour
1 tablespoon(s), level
Beef stock cube(s)
1 cube(s), to make 400 ml stock
Tinned Tomatoes
1 can(s), large, chopped
Kidney Beans, cooked
1 can(s), large, drained, drained and rinsed
Tomato Purèe
1 tablespoon(s), level
Cocoa Powder
2 teaspoon(s), level
Oregano, Dried
1 teaspoon(s), level
Bay leaf, dry
1 leaf/leaves
Brown basmati rice, dry
200 g
Corn on the cob, raw
2 medium, (4 cobettes)
Coriander, fresh
1 tablespoon(s), chopped, to garnish
Instructions
1
Mist a large nonstick pan with cooking spray and put over a medium heat, then add the mince and onion. Cook for 5 minutes, until the beef is brown all over.
2
Add the garlic, chilli powder and cumin and cook for 1 minute. Sprinkle over the flour and stir well.
3
Add the stock, tomatoes, kidney beans, tomato purée, cocoa powder, oregano and bay leaf. Stir well and season to taste. Reduce the heat to a simmer and cover partially with a lid. Leave to cook, stirring occasionally, for 30 minutes until the sauce has thickened.
4
Meanwhile, cook the rice according to pack instructions, and cook the corn cobettes in a pan of simmering water for 5 minutes, or until just tender.
5
Serve the chilli con carne with the rice and corn, garnished with the chopped coriander.
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