Lean beef chilli with red beans and brown rice

Ingredients

For 1 serving

• Lean ground beef110 g
• Cooked red kidney beans100 g
• Brown rice50 g
• Canned peeled tomatoes200 g
• Onion60 g
• Bell peppers80 g
• Chili powder1 teaspoon
• Cumin1 pinch
• Extra virgin olive oil8 g
• Saltto taste

Method

1. Bring a pan of water to the boil, salt it and cook the brown rice for 35 minutes, until tender but still firm; drain.
2. Meanwhile peel the onion, wash the pepper and remove the seeds and pith; cut both into dice of about 1 cm.
3. Heat the oil in a casserole over medium heat and fry the onion and pepper for 5 minutes, until softened.
4. Turn the heat to high, add the mince and break it up with a spoon for 4–5 minutes, until browned and no longer pink.
5. Stir in the chilli powder and cumin for 30 seconds, until fragrant; add the crushed tomatoes and the rinsed kidney beans, season with salt and cook over medium heat for 20 minutes, stirring now and then, until thick.
6. Serve the chilli next to the rice.