Lean beef chilli with kidney beans and brown rice
A thick, smoky chilli made with lean mince and plenty of beans, served over nutty brown rice.
- Time1 hr
- LevelEasy
- Costabout £1.63 a head
Ingredients
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Method
- 1
Spray a large pan with low fat cooking spray and put it over a medium high heat. Cook the mince for 6 minutes, breaking it up, until no pink is left.
6 min - 2
Add the onion, garlic and pepper. Cook for 5 minutes until softened.
5 min - 3
Stir in the paprika, cumin and chilli powder and cook for 1 minute until it smells smoky.
- 4
Add the tomatoes, beans and stock. Bring to a simmer, then cook gently for 35 minutes, stirring now and then, until thick.
35 min - 5
Meanwhile, cook the rice following the packet, usually 25 minutes. Drain well.
25 min - 6
Serve the chilli over the rice with a wedge of lime.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.