Chilli Con Carne

4 Servings

400 g 5% fat minced beef
1 onion diced
2 peppers deseeded and diced
1 - 2 tsp chilli powder you can add more or less depending on how hot you like it
2 cloves garlic crushed
1 fresh chillies deseeded and diced
6 mushrooms sliced
1 courgette diced
3 carrots diced
2 tins chopped tomatoes
2 beef stock cubes made up with 200ml boiling water
2 tsp Italian mixed herbs
2 tbsp tomato puree
1 tin kidney beans
2 tbsp Worcestershire sauce
1 dash Franks Hot Sauce
1 beef stock pot
low calorie cooking spray

Spray a decent sized pan with some low calorie cooking spray, then sauté the onions, garlic, chopped chilli, carrots and peppers over a medium to high heat.
When the veg starts to soften add the mince and cook until it starts to brown.
Stir in the chilli powder, Worcestershire sauce, Italian herbs and cook for another minute or so.
Add the tomato puree and chopped tomatoes, stir well.
Pour in the stock (made up with the 2 stock cubes and 200ml of boiling water).
Throw in the remaining veg and stir.
Bring to the boil, then turn down the heat, cover and allow to simmer for 45 minutes, stirring occasionally.
After 45 minutes add the drained kidney beans and stir in the stock pot and a dash of hot sauce to taste. Allow to simmer for another 10 - 15 minutes. Then serve.

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