Chunky Chilli

Chunky Chilli

Serves 4

Core recipe

Points per serving: 3½

frylight

450g lean stewing beef, cubed

1 large onion, chopped

2 garlic cloves, crushed

1 tbsp chilli powder (or to taste)

1 x 400g tin chopped tomatoes

1 x 700g jar passata

1 tbsp tomato puree

1 tbsp vinegar

1 x 400g tin kidney beans, drained & rinsed

chopped fresh coriander to garnish.

Preheat oven to Gas 3/170ºC.

Heat a large non-stick pan sprayed with frylight.  Cook the beef until brown, remove and set aside.

Spray the pan again and cook the onion and garlic for 5 mins until softened.  Add chillipowder and cook for 1 min.  Return beef to pan, stir in the tomatoes, passata, tomato puree, vinegar and 75 ml water.  Season well, bring to the boil and then put into the oven, covered for 1½ hours until the beef is really tender and the sauce has thickened.

Remove from the oven, stir in the kidney beans and warm through for 5 mins, then sprinkle with coriander.