Serves 2
40 minutes
Syn Free
Ingredients
500g 5% less mince beef
1 onion (finely chopped)
1 tsp. Lazy Garlic
1 red Chilli
2 tsp. Ground Cumin
1 tsp. Paprika
1/2 tsp. Cinnamon
1/2 tsp. Hot chilli powder
1 can of chopped tomatoes
3 tbsp. tomato puree
300ml beef stock
1 red pepper
1 yellow pepper
1 can of kidney beans
1 large Cauliflower
Bag of mixed vegetables
Fry Light
Method
Stir Fry the mince over a high heat in a large pan sprayed with Fry Light until the mince has browned. Transfer to a bowl and set aside, pouring away any liquid in the pan.
Respray the pan with Fry Light and on a low heat, stir fry the onion for about 6 minutes until softened. Add the garlic, spices and the chilli and continue to stir fry for a further 4 minutes.
Add the peppers, tomatoes, tomato puree and the stock and bring to the boil. Then carefully add the mince and stir together. Turn the temperature down to a simmer and cook for 10 minutes before adding the kidney beans. Cook for a further 5 to 10 minutes until the sauce has thickened beautifully.
Whilst the chilli is bubbling away, separate the cauliflower florets and then grate them. I used a hand grater (bit of Body Magic at the same time!)
Once this is done, spray a large frying pan with Fry Light and on a medium to low heat gently warm the cauliflower rice, constantly stirring so that it doesn't stick and burn. This also helps to remove some of the moisture.
Cook the mixed vegetables as per packet instructions.
Serve all together!
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