Chilli con carne with red peppers recipe

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  • Serves 4
  • 30 mins
  • 355 calories / serving
  • Freezable
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Dry-fry the minced beef and onions in a large pan until browned. Add the chilli powder and cook for 1 minute. Drain the kidney beans and add along with tomatoes and red peppers.

Dissolve the stock cube in 300ml (½pt) boiling water and add to the chilli mixture. Bring to the boil and simmer for 20 minutes. Season with pepper and sugar to taste. Serve with fluffy white rice.

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  • Ingredients

  • 500g (1lb) Everyday Value minced beef
  • 2 Everyday Value onions, peeled and chopped
  • 2tsp mild chilli powder
  • 400g Everyday Value kidney beans
  • 400g Everyday Value chopped tomatoes
  • 2 Everyday Value red peppers, deseeded and diced
  • 1 vegetable Everyday Value stock cube
  • Everyday Value ground black pepper
  • pinch sugar
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  • Calories
    355
    18%
  • Sugar
    17g
    19%
  • Fat
    14g
    20%
  • Saturates
    5g
    25%
  • Salt
    2.2g
    37%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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