Serves: 6, Calories: 597, 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
- 1.½ tsp mild chilli powder
- 1.½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp hot paprika
- ¾ tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp salt
- 500g lean minced beef. 830
- 2 Knorr beef stock pots. 120
- 300ml full fat crème fraîche. 888
- 2 tbsp tomato purée. 20
- 400g can chopped tomatoes. 100
- 410g can red kidney beans, drained. 252
- 6 Baking potatoes, 200g each. 972
- 150g cheddar cheese (optional). 624
Method:
- Preheat oven to 180°C Fan/Gas Mark 6.
- In medium oven dish; Oil and salt whole potatoes, bake for 1 hr 30 mins, turning halfway. Or, bake wedges for 50 mins.
- In small Pyrex bowl; Combine paprikas, chilli flakes, cumin, garlic and onion powders, oregano, salt and pepper.
- Meanwhile, in sauté pan; Sauté peppers, onion and garlic in oil and ½ spice mix, until softened. 15 mins.
- Stir in mince and ½ spice mix. Brown. 10 mins. Add stock pot.
- Stir in crème fraîche, kidney beans and tomatoes and tomato purée. Bubble. 10 mins.
- Serve with potatoes and optional cheese.
Calories = 3582
- 3582 / 6 = 597 (without cheese)
- 4206 / 6 = 701 (with cheese)
Tip: Use potatoes weighing approx 200g each = 162 cals.
Alternatively: Swap crème fraîche for Philly light to reduce cals per portion by 84 (without cheese = 3197 / 6 = 533, with cheese = 3821 / 6 = 637)