Ingredients (serves 4)

• 2 Tbsp olive oil
• 125g rindless bacon, roughly chopped
• 750g lean beef mince
• 2 medium brown onions, finely chopped
• 2 medium red capsicums, chopped
• 3 garlic cloves, crushed
• 1 long red chilli, chopped
• 2 tablespoons Mexican chilli powder
• 800g can chopped tomatoes
• 400g can red kidney beans, drained, rinsed

Method

Step 1: Heat oil in a large saucepan over medium heat. Add bacon. Cook for 5 to 6 minutes or until crisp. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
Step 2: Add onions, capsicums, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
Step 3: Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
Step 4: Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened. Serve chilli with toppings.

Nutritional Guide - Per Serve
Energy: 450cal
Protein: 51.6g
Fat: 15.8g
Sat Fat: 5.6g
Carbohydrate: 19.8g
Sugars: 8.9g
Sodium: 969mgg