This super-quick dish is perfect if you’ve got some mince handy! At only 299 calories a pop, it’s a great alternative to heavier Mexican food.
- Serves 2
- 15 minutes prep
- 30 mins cooking
- 299 calories per serve
- 1g olive oil spray
- 1 onion (145g), chopped
- 1 celery stalk (55g), chopped
- 1 red capsicum (155g), chopped
- 150g lean beef mince
- 1 x 400g cans diced tomato (400g)
- 1/2 teaspoon chilli powder (1g)
- 60g canned red kidney beans, drained, rinsed & drained
- 20g reduced fat cheddar, grated
- 1 tablespoon extra light sour cream (20g)
- Spray a large saucepan with oil and heat over medium heat. Add onion, celery, and capsicum. Cook, stirring often, for 4 minutes or until soft. Transfer to a plate.
- Add beef mince to pan. Cook, stirring often with a wooden spoon to break up the lumps, for 4 minutes or until browned.
- Return vegetables to pan. Stir in tomatoes and chilli, and a little water if the mixture is too thick. Cover and bring to the boil.
- Reduce heat to low and simmer, covered, for 20 minutes. Stir in beans and season with freshly ground black pepper
- Divide chilli between bowls. Top with cheese and sour cream to serve.