Low Fat Chili (Chilli) Con Carne - cooking recipe

Ingredients

8 ounces extra lean ground beef
1 onion, chopped
1 garlic clove, crushed
6 ounces carrots, diced
1 red bell pepper, diced
1 green bell pepper, diced
6 ounces courgettes, diced
5 1/2 ounces button mushrooms, quartered
1 tablespoon chili powder
1 teaspoon ground coriander
3 tablespoons tomato puree
4 tablespoons red wine
1/2 pint beef stock
14 ounces canned chopped tomatoes
8 ounces canned red kidney beans, drained
2 tablespoons chopped fresh parsley
salt & freshly ground black pepper

Preparation

Brown beef in a large, non-stick pan. Add onions, garlic, carrots, peppers, courgettes, mushrooms, chili powder, and coriander. Stir well.
Cook for 5 mins, then add the tomato puree, wine, stock, and chopped tomatoes. Season to taste and bring to a boil.
Cover, reduce heat, and simmer for 40 minutes.
Remove the lid, stir in kidney beans, and cook uncovered for a further 10 minutes. Serve hot, sprinkled with chopped fresh parsley.