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:

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, 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 pot.
6. Stir in crème fraîche, kidney beans and tomatoes and tomato purée. Bubble. 10 mins.
7. 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)