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Beef and black bean chilli con carne

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Ingredients

Adjust Servings:
1 tbsp olive oil
750g lean beef mince (5% fat)
2 red onions, finely chopped
2 carrots, peeled and finely diced
2 tsp ground allspice
2 tsp ground cumin
1 tsp smoked paprika
1 tsp cayenne chilli pepper
4 garlic cloves, crushed
1 bay leaf
1 red chilli, finely chopped
2 tbsp tomato purée
2 x 400g cans chopped tomatoes
250ml beef stock
3 tbsp balsamic vinegar
1 tbsp sugar
2 squares dark chocolate, grated
1 x 400g can black beans, drained
TO SERVE
Greek yoghurt (0% fat)
1 red chilli, finely sliced

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Beef and black bean chilli con carne

This spicy stew is hugely versatile and is delicious served with rice, tacos, wraps or even jacket potatoes. Using lean mince cuts the saturated fat content, while the addition of cholesterol-lowering kidney beans helps you feel fuller for longer.

Features:
  • Spicy
Cuisine:
  • 60+ Mins
  • Serves 6
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Heat the olive oil in large frying pan over medium-high heat and add the beef mince. Break it up with your spoon and brown (for about 5 minutes) until there are no more pink bits. Remove with a slotted spoon and transfer to a plate. Set aside.

  2. In the residual oil, add the onions and carrots to the pan and sauté gently for 10-15 minutes until softened and starting to colour.

  3. Add the dried spices, garlic, bay leaf, chilli and tomato purée and stir-fry for 2 minutes more. Pour in the chopped tomatoes with the beef stock, balsamic vinegar and sugar and stir well.

  4. Put the mince back in the pan, add the grated chocolate and bring to boil. Turn the heat down, cover and simmer for 1 hour or until the sauce has thickened. Add the black beans for the last 20 minutes.

  5. Season the beef and black bean chilli con carne to taste and divide between bowls. Top with Greek yoghurt and sliced red chilli, if desired.

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