1 onion, chopped
1 red (bell) pepper, seeded and chopped
2 garlic cloves, crushed
2 tsp chilli powder
250g/9oz/generous 1 cup minced (ground) beef (max. 5% fat)
1 x 200g/7oz can tomatoes
100ml/3½fl oz/⅓ cup beef stock
1 x 200g/7oz can red kidney beans, drained and rinsed
2 tbsp chopped fresh parsley
salt and ground black pepper
2 tbsp each tomato salsa, low-fat natural yogurt and guacamole
tortilla chips (optional) to serve
1 Lightly spray a large pan with oil and place over a low heat. Add the onion and red pepper and cook for 5 minutes, stirring occasionally, until tender.
2 Add the garlic and chilli powder and cook, stirring, for 1 minute. Stir in the minced beef and cook for 3–4 minutes, stirring, until browned all over.
3 Stir in the tomatoes and stock and bring to the boil. Reduce the heat and simmer gently for 15 minutes or until the sauce has reduced and thickened.
4 Season to taste with salt and pepper and stir in the kidney beans. Heat through gently and stir in the parsley.
5 Divide the chilli between two warm shallow bowls and serve immediately with the salsa, yogurt and guacamole. If you choose to serve it with tortilla chips, you will add approximately 100 kcals per 25g/1oz serving.