4
olive oil
500 g lean ground beef
2 tbsp chili powder
1 tsp garlic powder
1 tsp dried thyme leaves
1 tsp salt
1 tsp ground black pepper
3 bell peppers, preferably different colours
796-mL can diced tomatoes
540-mL can black or kidney beans, drained and rinsed
1/2 cup chopped fresh basil, or coriander
Lightly coat a large saucepan with oil and set over medium-high heat. Crumble in beef. Sprinkle with chili and garlic powders, thyme, salt and pepper. Using a fork, stir often to keep beef crumbly until no pink remains, 4 to 5 minutes. Meanwhile, core and seed peppers. Slice into 1-inch (2.5-cm) pieces. Add to pan along with tomatoes. Bring to a boil, stirring often. Reduce heat to medium-low and partially cover. Simmer, stirring occasionally, until peppers are tender, 8 to 10 minutes. Stir in beans and cook until hot, 2 minutes. Remove from heat and stir in basil.
Calories 112, Protein 4.8g, Carbohydrates 25g, Fat 0.9g, Fibre 5.6g.