Healthy chilli con carne

• olive oil↗1-2 tbsp tbsp

  plus extra if needed

• diced stewing beef400g g
• onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• ground cumin↗1 ½ tsp tsp
• chipotle paste↗1-2 tbsp tbsp

  (or gluten-free alternative), depending on how spicy you like it

• can kidney bean↗400g g

  in chilli sauce

• can chopped tomato400g g
• lime↗1

  zested and cut into wedges

• small pack coriander¼

  leaves only

• cooked rice↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon and set aside.

2. 2

   Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3).

3. 3

   Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.