Lean chili con carne with kidney beans and rice

Ingredients

For 1 serving

• Lean ground beef110 g
• Cooked red kidney beans130 g
• Chopped tomatoes200 g
• Onion60 g
• Bell peppers80 g
• Garlic1 clove
• Chili powder1 teaspoon
• Cumin1 teaspoon
• Unsweetened cocoa powder3 g
• White rice45 g
• Extra virgin olive oil6 g
• Nonfat Greek yogurt30 g
• Saltto taste

Contains: lactose,

In season: October – March

Method

1. Chop the onion and garlic and dice the peppers. Heat the oil in a casserole over medium heat and fry them for 5 minutes, until soft.
2. Turn up the heat, add the beef mince and brown it for 5 minutes, breaking it up, until well browned.
3. Add the chilli powder, cumin and cocoa and stir for 1 minute, until fragrant; add the chopped tomatoes, drained beans, half a glass of water and a pinch of salt.
4. Cook over low heat, half covered, for 30 minutes, stirring now and then, until the chilli is thick and dark; add water if it gets too dry.
5. Meanwhile rinse the rice and boil it in salted water for the time on the packet, until tender; drain.
6. Serve the chilli over the rice with a spoonful of yoghurt.