Mild Chilli with Rice and Cheddar

• 1 tbspolive oil
• 400gbeef mince
• 1onion, finely chopped
• 1red pepper, diced
• 2garlic cloves, crushed
• 2 tspground cumin
• 2 tspsmoked paprika
• 1 tspdried oregano
• 1 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 240 gtinned kidney beans, drained weight
• 200mlbeef stock
• fine salt
• black pepper
• 300 gdried basmati rice
• 60gcheddar, grated
• 100gsoured cream (optional)
• hot sauce or chilli flakes, for the adults (optional)

Method

1. 1Heat the olive oil in a large pan over a high heat. Add the beef mince and leave it for 3 minutes before you touch it so it browns properly, then break it up and cook for another 3 minutes until there is no pink left.
2. 2Turn the heat down to medium. Add the onion and red pepper and cook for 6 minutes until soft. Stir in the garlic, cumin, smoked paprika, oregano and tomato puree and cook for 2 minutes until the spices smell toasty and the puree darkens.
3. 3Add the chopped tomatoes, kidney beans and stock. Season with a little fine salt and some pepper, bring to a simmer and cook with the lid off for 20 minutes, stirring occasionally, until thick enough that a spoon dragged through leaves a trail.
4. 4While the chilli cooks, rinse the rice, then cook it in salted boiling water for 10 to 12 minutes until tender. Drain and leave it in the pan with the lid on.
5. 5Taste the chilli. It should be rich and smoky and mild. Add more salt if it tastes flat.
6. 6Serve the chilli over the rice with a little grated cheddar on top. Soured cream and hot sauce go on the table, so the grown-ups can turn the heat up in their own bowls.

Per serving

kcal

765

protein

35.1g

fibre

8.8g

carbs

86.9g

fat

31g