Here is a spicy classic you may still eat while dieting. Serve having a salad and/or perhaps a really small part of grain. Remember you’ve already got carbs within the beans. …
Here is a spicy classic you may still eat while dieting. Serve having a salad and/or perhaps a really small part of grain. Remember you’ve already got carbs within the beans.
Professional photographer: Andrew Hayes-Watkins
- 500g lean minced beef (10% or fewer fat)
- 2 medium onions, chopped
- 3 garlic clove cloves, peeled and nely chopped
- 1–2 teaspoon hot chilli powder
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 tablespoons of plain our
- 150ml dark wine or extra stock
- 300ml beef stock, created using 1 beef stock cube
- 400g can of chopped tomato plants
- 400g can of red kidney beans, drained and rinsed
- 3 tablespoons of tomato pure
- 1 teaspoon caster sugar
- 1 teaspoon dried oregano
- 1 bay leaf
- aked ocean salt
- freshly ground pepper
Convey a large non-stick saucepan more than a medium heat and add some beef and onions. Prepare together for 5-10 minutes, stirring the meat and squishing it from the sides from the pan to interrupt in the protuberances. Add some garlic clove, 1–2 teaspoons of chilli powder, for the way hot you want your chilli, and also the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle within the our and stir well.
Gradually add some wine and so the stock, stirring constantly. Tip the tomato plants and kidney beans in to the pan and stir within the tomato pure, caster sugar, oregano and bay leaf. Season having a pinch of salt and lots of freshly ground pepper.
Provide a simmer around the hob, then cover loosely having a lid. Lessen the heat and then leave to simmer lightly for forty-five minutes, stirring from time to time before the mince is tender and also the sauce is thick. Adjust the seasoning to taste and serve.
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