Chilli Con Carne

1. Finely dice the onion and cook over a medium heat with 1 Cal oil spray until softened.

2. Add the mince and diced chili and turn heat up to medium/high and cook until browned, stirring regularly.

3. Add the puree, paprik, cumin and garlic and cook over the heat for 2 minutes, continuously stirring.

4. Add the chopped tomatoes, kidney beans, stock and water to the pan and mix thoroughly.

5. Bring to the boil then reduce the heat to low to simmer until the sauce has developed and thickened.

6. At this point it could also be added to a slow cooker and cooked throughout the day if desired.

7. Add more water as desired if wanting to cook longer to intensify the flavours.

8. When done, remove from the heat, season with salt and pepper if needed and add the corriander.