Beef Chilli with Kidney Beans and Greek Yoghurt

A straightforward ground beef chilli, served with Greek yoghurt dressed with coriander leaf.

The 5% fat beef was browned in sunflower oil for twenty minutes, after which the julienned white onion was added, along with the diced carrot. Stirred together under glass for another thirty minutes.

I added boiling water to the pot, plus the vegetable and beef stock. Plus the red chillies, and the sliced red pepper.  Simmered under glass for an hour or so.

The dried kidney beans had been soaked for three hours in a separate pot, and then were boiled for two hours, before being added to the main dish (after draining). Along with some haricot beans.

Served with Greek yoghurt dressed in dried coriander leaf. Delicious!