Chilli con Carne & Rice

• 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, diced
• 2 bell peppers, diced
• 2 beef stock cubes
• Optional: a splash of red wine, added after browning the meat
• Optional: sweetcorn
• 2 precooked brown rice pouches to serve 4, or adjust if keeping some chilli for another meal later

Method

1. 1Pan-fry the courgette, bell peppers, onion and garlic, thinly sliced, until golden.
2. 2Stir in the spice blend: chilli powder, cumin and paprika.
3. 3Push the veg to one side and cook the meat until browned, breaking up the lumps. Optional: pour in half a glass of red wine and cook until it evaporates.
4. 4Toss the veg and meat together.
5. 5Add the chopped tomatoes and leave for 5 minutes.
6. 6Add the kidney beans, drained.
7. 7Stir well and leave for 5 minutes.
8. 8Stir the stock cubes into 500 ml of water and pour into the pan.
9. 9Simmer covered on low for 15 minutes. 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 the best results. Serve with rice and enjoy.