Beef and Vegetable Chilli

Chilli has to be once of the most versatile dishes and the best thing about it is that it can be prepared in advance and is even better eaten the next day. My little boys will not eat red kidney beans although they love chilli so when they are sharing with us I replace kidneys beans with baked beans. Similar points but they are smaller and softer in texture.

Beef and Vegetable Chilli
Serves 4 – 2.5 pts each

½ lb (225 g) Lean minced beef
1 red pepper finely diced
1 courgette finely diced
1 red onion finely diced
1 large clove garlic chopped
1 carton passata
Small can of beans (red kidney or baked) 2 pts worth
2 stock cubes
Squeeze tomato puree
Dash of Worcester Sauce
½ tsp ground cumin
½ tsp ground coriander
1 tsp dried mixed herbs

Dry fry the mince until sealed and drain off any excess fat. Add the chopped vegetables and the spices and cook for a few minutes. Add the passata and the rest of the ingredients and stir well. Simmer for at least an hour.

For a completely veggie alternative leave out the beef and add Quorn. This can be made with most vegetables.

I serve this with jacket potatoes and a little extra low fat cream cheese. It's great with rice too and as a pasta sauce. Or serve in tortilla wraps and bake in the oven with lowfat cheese on top for a variation on the burrito. So many alternatives.