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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My hubby loves chili con carne. This is a little twist on an old classic..... each serve will cost you ww (aus) 4 points. Ingredients:
1 onion, finely chopped |
250 g extra lean ground beef |
1 teaspoon garlic, minced |
2 teaspoons paprika |
2 teaspoons ground cumin |
425 g crushed tomatoes |
5 cups beef stock |
440 g red kidney beans, rinsed and drained |
2 tablespoons reduced-fat cheddar cheese, grated |
1 tablespoon fresh parsley leaves, chopped |
Directions:
1. Coat a pan with cooking spray, sauté onion until it is softened.
2. Stir in the beef mince and brown, Add the garlic, paprika and cumin, cooking for 1 minute.
3. Stir in the crushed tomatoes and stock, cover and simmer for 30 minutes.
4. Add the kidney beans and warm through.
5. Scatter with the grated cheese and parsley before serving.
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