Chunky Chilli Beef

Ingredients

• 1 tbsp rapeseed oil
• 1 red onion, chopped 150g Co-op British carrots, chopped
• 200g Co-op British parsnips, chopped
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 2 mixed colour peppers, chopped 1 red chilli, deseeded, half finely chopped, half thinly sliced
• 300g leftover roast beef, cut into large chunks
• 400g can Co-op Honest Value red kidney beans in water, drained and rinsed
• 750ml beef stock, made with 1 stock pot
• 400g can Co-op Italian chopped tomatoes
• 200ml leftover gravy or beef roasting juices
• 420g rice, to serve
• 6 tbsp reduced fat crème fraîche, to serve
• Sprinkling of paprika, to serve
• Few sprigs coriander, to garnish

Method

1. Heat the oil in a large saucepan or deep-sided frying pan
2. Cook the onion, carrot and parsnip for 4-5 mins, until beginning to colour
3. Stir in the garlic, tomato purée and spices, then add the peppers, chopped chilli and roast beef
4. Season and cook for 2-3 mins
5. Add the kidney beans, stock, tomatoes and gravy or roasting juices
6. Simmer for 40-45 mins, stirring occasionally, until the sauce is thick and the veggies are tender
7. Meanwhile, cook the rice according to the pack instructions
8. Serve the chilli with the rice and crème fraîche, with the sliced chilli and paprika sprinkled over, and garnished with the coriander