Bean free smoky beef chilli with courgette and rice
A smoky, warming beef chilli with peppers and courgette instead of beans, served over fluffy rice. Low FODMAP and full of flavour.
- Time55 min
- LevelEasy
- Costabout £2.20 a head
Ingredients
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Method
- 1
Heat the oil in a large pan over a high heat. Brown the mince for 6 minutes, breaking it up with a spoon.
6 min - 2
Add the peppers and cook for 5 minutes. Stir in the paprika, cumin, ground coriander and chilli flakes and cook for 1 minute until fragrant.
5 min - 3
Add the tomatoes, tomato purée and water. Bring to a simmer and cook, partly covered, for 25 minutes.
25 min - 4
Stir in the courgette and simmer for 10 minutes more, until soft and the sauce is thick.
10 min - 5
Meanwhile, cook the rice following the packet instructions, usually 12 minutes. Drain.
12 min - 6
Season the chilli with salt. Serve over the rice with fresh coriander and lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.