500g lean minced beef (5% fat or less)
1 large onion. sliced
2 peppers, deseeded and diced
2 garlic cloves
1 1/2 tbsp chilli powder
1 tbsp ground cumin
1/2 tsp ground cinnamon
400g tin chopped tomatoes
2 tbsp tomato purée
1 tbsp red or white wine vinegar
600ml beef stock
400g tin red kidney beans, drained and rinsed
400g tin black beans, drained and rinsed
fat free natural yogurt and lime wedges to serve
Dry fry the mince in a large non-stick frying pan over a medium heat until browned. Set aside.
Add the onion, garlic and peppers to the pan and cook until the veg is softened. Add a splash of water if it starts to stick.
Stir in the spices and cook for a further 2 minutes. Return the mince to the pan with the tomato purée, chopped tomatoes, vinegar and stock. Cover and simmer gently for 40 minutes stirring occasionally. Uncover and cook for a further 20 minutes until the sauce has thickened. Stir in the beans and heat through.
Season to taste, drizzle with yogurt and serve with rice, lime wedges and a large green salad.
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