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Here's a spicy classic you can still eat while on a diet. Serve with a salad and/or a very small portion of rice. Don't forget you've already got carbs in the beans.


Servings

5

Total time

minutes

Courses

Dinner


Ingredients

  • 500 g lean minced beef (10 % or less fat)
  • 2 onions (medium, chopped)
  • 3 garlic cloves (peeled and finely chopped)
  • 1 tsp hot chilli powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp plain flour
  • 150 ml red wine (or extra stock)
  • 300 ml beef stock (made with 1 beef stock cube)
  • 400 g can of chopped tomatoes
  • 400 g can of red kidney beans (drained and rinsed)
  • 3 tbsp tomato puree
  • 1 tsp caster sugar
  • 1 tsp dried oregano
  • 1 bay leaf
  • Flaked Sea salt
  • freshly ground black pepper


Method

  1. Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well. Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper. Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve. For more great low calorie recipes click Diet Club in the top right corner!
  2. View the recipe instructions at www.hairybikers.com

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