Chilli con carne :-)

A hot and spicy filler that's high on flavour but low in salt.

• Serves: 2
• Time: 50 minutes 

Ingredients

• ½ tbsp oil
• 100g lean beef mince
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 400g can of chopped tomatoes
• 1 tbsp tomato puree
• ½ tsp chilli powder
• ¼ tsp cumin
• ¼ tsp coriander
• ½ red pepper, chopped
• 100g mushrooms, sliced
• 1 small can of kidney beans
• black pepper, freshly ground 
• 150g basmati rice, raw 

Method

1. Brown the mince over a gentle heat, stirring to stop it from sticking.
2. Add the onion and garlic to the mince and cook for two to three minutes.
3. Add the chopped tomatoes, tomato puree and spices. Bring the sauce to the boil, then lower the heat and simmer gently for 10 to 15 minutes.
4. Meanwhile, cook the rice according to the packet instructions.
5. Add the chopped pepper and sliced mushrooms and simmer for five minutes.
6. Add the drained kidney beans and simmer for another five minutes.
7. Add the pepper to taste and serve with boiled rice.

Nutrition information

Nutrient	Per 100g	Per 634g serving
Energy	299kJ/71kcal	1898kJ/452kcal
Protein	2.78g	17.65g
Carbohydrate	12.92g	81.9g
(of which sugars)	1.26g	7.99g
Fat	1.34g	8.48g
(of which saturates)	0.3g	1.9g
Fibre	0.52g	3.28g
Sodium	0.07g	0.42g
Salt	0.2g	1.1g