SERVES 6
PER SERVING
246 CALORIES
8.1G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 35 MINUTES
1 large onion, finely diced
2 garlic cloves, crushed
450g extra lean minced beef
1 tablespoon chopped fresh thyme
1 beef stock cube
1 red pepper, deseeded and finely sliced
1 small red chilli, sliced
1 × 400g can chopped tomatoes
1 × 400g can kidney beans
300ml tomato passata
1 tablespoon tomato purée
salt and freshly ground black pepper
sprig of parsley to garnish
1 Heat a non-stick frying pan, and dry-fry the onion and garlic until soft. Add the minced beef and fresh thyme, and continue cooking to brown the mince.
2 Sprinkle the stock cube over the mince, then add the red pepper, chilli, tomatoes, kidney beans, tomato passata and tomato purée. Simmer gently for 25 minutes until the sauce has thickened and the beef is tender.
3 Garnish with parsley before serving.
TIP Whole chillies can be stored frozen. When ready to use, they can be chopped while still frozen
