Serves: 6, Calories: 446, Time: 1 hr 30 mins

Ingredients:

• 1 tbsp veg oil. 124
• 1 large onion, roughly chopped.  75
• 3 peppers, roughly chopped.  150
• 2 tsp garlic purée . 34
• 1 tsp chilli purée
• 1 tbsp mild chilli powder
• 2 tsp paprika
• 2 tsp smoked paprika
• 1 tsp hot paprika
• 2 tsp ground cumin
• 500g lean minced beef.  830
• 2 Knorr beef stock pots.  120
• 300ml boiling water
• 400g can chopped tomatoes.  100
• ½ tsp dried oregano
• 2 tbsp tomato purée.  20
• 410g can red kidney beans, drained.  252
• Salt and pepper

Method:

1. In sauté pan; Soften onion in oil. 5 mins.
2. Add garlic, peppers, chilli powder, chilli purée, paprikas and cumin. Stir. Cook for 5 mins.
3. Add mince. Brown. 5 mins.
4. Add boiled water, stock pots, tomatoes, tomato purée and oregano. Season. Stir.
5. Simmer for approx 20 mins to reduce liquid. Stir occasionally.
6. Stir in beans. Cover. Simmer for 10 mins.
7. Season again. Add more water if needed.
8. Stand for 10 mins.
9. Serve with rice, Spicy Potato Wedges or jacket potato.

Calories = 1705

• 1705 / 5 = 341 (before rice or potato)
• 1705 / 6 = 284 (before rice or potato)

Tip: Bake potatoes (weighing approx 200g each & 162 cals) for 1 hr 30 mins on 180°C. 446 cals per portion (6th).

Tip: Use 500g 5% fat Pork mince at 665 cals overall, saving 175 cals for the whole batch. (29 cals per portion). Saves money too!