Mild chilli con carne

Serves 2

1tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled
1 level tsp mild chilli powder
1tsp paprika
1tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
1/2tsp dried marjoram
1tsp sugar
2tbsp tomato puree
410 can red kidney beans
Plain boiled long grain rice, to serve
Soured cream, to serve


  1. Finely chop the onion, pepper and garlic cloves.
  2. Cook the onions until slightly translucent, add in garlic, red pepper and 1tsp each of chilli powder, paprika and cumin. Stir and cook for 5 minutes.
  3. Add in the meat, get it sizzling and browning. Meanwhile, make the sauce using a beef stock cube, 300ml hot water, on 400g can of chopped tomatoes.
  4. Add in 1/2tsp dried marjoram and 1tsp sugar, and season to taste with salt and pepper. Finally stir in 2tbsp of tomato puree.
  5. Bring to the boil, stir and leave to gently bubble on a low heat for 20 minutes. Drain and rinse 1 can of red kidney beans and stir into the pot, adding some more water if it looks too dry.
  6. Turn off the heat and let the chilli soak up the flavours for another 15 minutes at least.
  7. Serve with a dollop of soured cream and plain long grain rice.

Recipe provided by MyRhythm, a digestive health app developed by Imodium (download it free from iTunes and Google Play).