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CHILLI CON CARNE & BROWN BASMATI

Updated: Feb 19, 2020



SERVES 6

PER SERVING:

CALORIES: 416

PROTEIN: 40g

CARBS: 48g

FAT: 7g

INGREDIENTS

Lean beef mince | 750g

Onion | 2 medium

Kidney beans | 1 tin (drained)

Red bell pepper | 1

Chopped tomatoes | 600g

Beef stock | 300ml

Tomato puree | 3 tbsp.

Garlic | 3 cloves

Paprika | 2 tsp.

Cumin | 2 tsp.

Chili powder (hot) | 2 tsp.

Brown basmati rice | 240g

METHOD

1. Heat oil in a large pan, add the onions & garlic and cook for around 5 mins until soft.


2. Add mince and cook until browned

3. Add tomato puree, red pepper, chilli powder, paprika & cumin, cook for further 2 mins while stirring.

4. Combine stock cube with 300ml boiling water, add to the pan along with chopped tomatoes.


5. Leave to simmer for 20 mins, then Add the kidney beans. cook for further 10 mins, if it dries out, add a little more water.


6. Serve with 40g brown basmati rice (dry weight)


NOTE: Have whatever kind of rice you prefer, calorie content is similar per dry weight.



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