Chilli con Carne & Nachos

• 500 g lean minced beef
• 1 red onion, diced
• 2 cloves garlic, sliced
• 1 can kidney beans, drained
• 1 can chopped tomatoes
• 1 tbsp tomato paste
• 1 tsp chilli powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 courgette
• 2 bell peppers
• 2 beef stock cubes
• Optional: a splash of red wine, added after browning the meat
• Optional: sweetcorn
• 120 g nachos (30 g per portion)

Method

1. 1Pan-fry the courgette, bell peppers, onion and garlic, thinly sliced, until golden.
2. 2Stir in the blend of spices: chilli powder, cumin, paprika.
3. 3Push your veggies to the side, and cook the meat until brown, breaking up the lumps. Optional: pour in half a glass of red wine and leave until it evaporates.
4. 4Toss the veggies and meat together.
5. 5Add the chopped tomatoes and leave for 5 minutes.
6. 6Add the kidney beans (drained).
7. 7Stir well. Leave for 5 minutes.
8. 8Stir the stock cubes into 500 ml of water and pour into the pan.
9. 9Simmer covered for 15 min on low. Add salt and pepper.
10. 10Remove the lid and simmer for another 5 minutes.
11. 11Switch off and let it rest for at least half an hour for best results.
12. 12Serve with nachos and enjoy!