This scrumptious version of the Mexican classic you can enjoy a huge plateful of chilli and a mountain of rice or a jacket potato!

Serves: 4

Everything in bold is a Free Food - so enjoy as much as you like!

Hint: Replacing beef mince with Quorn mince, and swapping Bovril for Vecon or Marmite turns this recipe into a vegetarian delight.

Preparation & cooking time: 30 minutes

you will need...

Fry Light, for spraying
1 large onion, finely chopped
2 garlic cloves, crushed
2 fresh chillies, deseeded and chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
a pinch of cayenne pepper
1 x 397g/14oz can chopped tomatoes
1 level tbsp tomato puree
284ml/½ pint beef stock made with Bovril from the jar
salt and ground black pepper
454g/1lb extra lean beef, minced
1 x 198g/7oz can red kidney beans, drained
fresh coriander leaves, to garnish

1. Spray a large saucepan with Fry Light and fry the minced beef until brown. Drain off the fat. Add the onion to the mince and cook gently until softened.
2. Add the garlic, chillies and all the spices and continue frying, stirring occasionally, for 2-3 minutes.
3. Add the canned tomatoes, tomato puree and stock. Stir well and bring to the boil. Reduce the heat and simmer gently for 15 minutes, until the liquid is slightly reduced.
4. Season with salt and pepper and add the drained kidney beans. Heat through gently for about 5 minutes.
5. Serve hot, sprinkled with chopped coriander leaves, with some plain boiled rice and a green salad.

Tip: A dollop of fat-free natural yogurt on the top is extremely tasty and, if you’ve gone overboard on the chilli, it’s a great way to “cool” things down!