Chilli Con Carne

1. Chop up the onion and pepper and garlic and start frying in a frying pan with 1 cal cooking spray
2. Once soft, add the 500g of mince into the frying pan and leave until mince turns brown
3. Then dissolve the beef stock cube into 100ml of boiling water and add to the pan 
4. Rinse the red kidney beans and add in too
5. Now add the tinned tomatoes / passata, paprika, chilli flakes and puree (optional - add salt and pepper for extra seasoning)
6. Leave to simmer for afurther 10 mins on a low heat, during this time weigh out and boil your rice ready to serve

Serves 4, calorie information based on 1 serving