STEP 2 Mexican Beef and Chickpea Chilli

Name: STEP 2 Mexican Beef and Chickpea Chilli
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Latin American, American, Mexican
Ingredients: Spray oil; 1 onion, diced; 1 carrot, diced; 1 green pepper, deseeded and chopped; 2 garlic cloves, crushed; 300g extra lean minced beef (max 5% fat); 2 tsp chilli powder; 1 tsp ground cumin; 1 tsp paprika; A good pinch of ground cinnamon; 1 x 400g can chopped tomatoes; 200ml beef stock or The 1:1 Diet Golden Vegetable Water Flavouring; 1 bay leaf; 200g canned chickpeas, rinsed and drained; Salt and freshly ground black pepper; Chopped coriander or chives to garnish; 2 tbsp 0% fat Greek yoghurt

5 steps

Prep:10minCook:45min

This chilli tastes just as good, if not better, the following day. Make it in advance and then reheat it, or leave it to go completely cold and then freeze in a sealed container. You can eat this at any time of the year – it tastes great in the summer served with a crisp salad, just remember to wear your sombrero!

Updated at: Thu, 17 Aug 2023 13:46:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories222.4 kcal (11%)

Total Fat7.4 g (11%)

Carbs18.4 g (7%)

Sugars7.2 g (8%)

Protein21.9 g (44%)

Sodium600.2 mg (30%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300gextra lean minced beef

max 5% fat

2 tspchilli powder

1 tspground cumin

1 tsppaprika

ground cinnamon

1 x 400gcan chopped tomatoes

200mlbeef stock

or The 1:1 Diet Golden Vegetable Water Flavouring

1bay leaf

200gchickpeas

canned, rinsed and drained

salt

freshly ground black pepper

coriander

Chopped, or chives, to garnish

2 Tbsp0% fat Greek yoghurt

Instructions

Step 1

Spray a large saucepan and place over a low to medium heat. Add the onion, green pepper, carrot and garlic and sizzle away for 6–8 minutes, stirring occasionally, until tender.

Step 2

Stir in the beef and spices and cook, stirring occasionally, until browned all over. Add the chopped tomatoes and stock and bring to the boil.

Step 3

Reduce the heat to a simmer and add the bay leaf and chickpeas. Cook gently for 30 minutes or until the beef is cooked, the vegetables are tender and the liquid has reduced and thickened. Remove the bay leaf and season to taste.

Step 4

Ladle into 4 shallow serving bowls and scatter the coriander or chives over the top. Add a dollop of Greek yoghurt and serve immediately, yummy!

Step 5

For a 400kcals supper on Steps 3 and 4 use 400g minced beef, 400g canned chickpeas and serve with boiled rice (140g dry weight).

View on one2onediet.com

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