RECIPE: CHILLI CON CARNE

Do you fee hot? this warm delicious dish will make you full, but using lean meat keeps the calories and fat content down. Serves 6 • Ready in 1 hr 1tbsp oil 700g lean braising steak, diced 2 onions, sliced 2 Romano peppers, seeds removed and roughly chopped 4 garlic cloves, crushed 2tsp sweet paprika 1tsp dried oregano 1tsp cumin 1tsp cinnamon 1tsp onion powder 2 green whole jalapeño chillies seeds removed and finely sliced 2 x 400g tins cherry tomatoes in juice 1 small bunch of coriander chopped, plus extra for a garnish 1 beef stock pot 400g tin butter beans, rinsed and drained 400g tin kidney beans, rinsed and drained low fat sour cream, to serve 360g cooked brown rice, to serve

1 Heat half the oil in a large casserole to a high heat and add the meat, moving it around the pot for 5 mins until sealed on all sides. Remove from the pan and set aside. 2 Add the remaining oil and onions and cook over a medium heat until soft. 3 Stir in the garlic, spices, onion powder, jalapeños, cherry tomatoes, herbs and stock. Bring up to the boil then immediately reduce to a simmer, cover the pan and stew gently for 30 mins or longer, if liked. Uncover and add the beans. Taste and season with salt and pepper. Warm through and serve with a dollop of sour cream and extra coriander sprinkled on top. Per serving: Cals 417, Fat 10g, Sat fat 3g, Carbs 41g