This is a soupy version of a classic chilli – kept mellow so children can enjoy it too
Ingredients:
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp vegetable oil
- 500g lean minced beef
- 410g can pinto or red kidney beans, drained
- 400g cans chopped plum tomatoes
- 700ml/1¼ pints hot chicken stock
- large pinch of crushed dried chillies
- 2 squares of dark chocolate (try Lindt 85%)
- fresh coriander or parsley leaves and some grated gruyère, to serve
Directions:
- Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.
- Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)
- Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.
Nutrition per serving:
- kcal252
- fat12g
- saturates5g
- carbs14g
- sugars1g
- fibre4g
- protein24g
- salt1.29g