Finely chop the onion
Heat ½ tablespoon olive oil in a large saucepan and once hot, add the onion and cook on a low heat for five minutes, stirring regularly
Meanwhile, finely chop the red pepper and garlic
Add the red pepper, garlic, chilli powder (1 tsp), paprika (1 tsp) and cumin (1 tsp) and cook for a further 5 minutes, stirring regularly
Add the minced beef to the pan, turn up the heat to medium and cook until browned, stirring regularly to break up the meat into small pieces
Add the tin of chopped tomatoes, tomato purée (1 tbsp), oregano (½ tsp), beef stock cube, coffee (½ tsp), water (300ml) and season with salt and pepper to taste (I use ½ tsp salt and a few twists of freshly ground black pepper). Bring to the boil, cover and simmer for 20 minutes.
Drain the can of red kidney beans and add to the pan. Simmer uncovered for a further 10 minutes.
Turn off the heat, cover and leave to sit for 10 minutes before serving
You can find more delicious low calorie meals in my round up of DELICIOUS DINNERS WITH UNDER 500 CALORIES including a VEGAN VERSION of this chilli.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Calories: 240kcal | Carbohydrates: 21g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 344mg | Potassium: 791mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 34.1mg | Calcium: 54mg | Iron: 5.2mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.