• 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 red peppers, deseeded and sliced
  • 2 tsp hot chilli powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 500g 5% fat beef mince
  • 500ml passata with onion and garlic
  • 250ml beef stock, made with 1 beef stock cube
  • 20g 70% cocoa solids dark chocolate
  • 410g can red kidney beans in water, drained and thoroughly rinsed
  • 2 x 250g microwave long-grain white rice
  • 4 tbsp half-fat crème fraîche


  1. 1

    Heat the oil in a large saucepan and add the onion. Cook for 2-3 minutes until beginning to soften, then add the peppers. Cook for another 3-4 minutes until the peppers are just tender.

  2. 2

    Add the chilli powder, cumin and paprika to the pan and stir through, cooking for 1 minute. Put the mince in the pan and move around, breaking up with a wooden spoon. Cook for 3-4 minutes until brown all over. Pour in the passata and stock. Bring to a gentle simmer and cook for 30 minutes.

  3. 3

    Roughly chop the chocolate and add to the chilli, along with the beans. Stir to combine and melt the chocolate, then simmer for another 15 minutes until the mixture has thickened slightly. 

  4. 4

    Meanwhile, prepare the rice according to the instructions on the packet. Serve with the chilli and a dollop of crème fraîche on the top.

Nutritional Details

Each serving provides
  • Energy 2420kj 578kcal 29%
  • Fat 16.5g 24%
  • Saturates 6.6g 33%
  • Sugars 14.1g 16%
  • Salt 2.3g 38%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

60.9g carbohydrate 12.2g fibre 40.5g protein

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