Serves: 6, Calories: 476, Time: 1 hr 45 mins

Ingredients:

• 3 peppers, roughly chopped.  150
• 1 onion, roughly chopped.  75
• 3 tsp garlic purée.  51
• 1 tbsp veg oil.  124
• 3 tsp paprika
• 2 tsp ancho chilli flakes
• 2 tsp ground cumin
• 1 tsp mild chilli powder
• 1 tsp garlic powder
• 1.½ tsp onion powder
• ¾ tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp hot paprika
• ½ tsp black pepper
• ¼ tsp salt
• 500g lean minced beef.  830
• 300ml beef stock (2 Knorr stock pots).  120
• 400g can tomatoes.  100
• 2 tbsp tomato purée.  20
• 200g sweetcorn, thawed, drained.  160
• 410g can red kidney beans, drained.  252
• 6 Baking potatoes, 200g each.  972
• 150g cheddar cheese (optional).  624

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. In medium oven dish; Oil and salt whole potatoes, bake for 1 hr 30 mins, turning halfway. Or, bake wedges for 50 mins.
3. In small Pyrex bowl; Combine paprikas, chilli flakes and powder, cumin, garlic and onion powders, oregano, salt and pepper.
4. Meanwhile, in sauté pan; Sauté peppers, onion and garlic in oil and ½ spice mix, until softened. 15 mins.
5. Stir in mince and ½ spice mix. Brown. 10 mins. Add stock.
6. Stir in all tomatoes, corn and kidney beans. Bubble. 10 mins.
7. Serve with potatoes and optional cheese.

Calories = 2854

• 2854 / 6 = 476 (without cheese)
• 3478 / 6 = 580 (with cheese)

Tip: Use potatoes weighing approx 200g each = 162 cals.