Swap your usual jacket potato for a simple toasted pitta bread- making a portable meal that’s easy to munch on while watching the fireworks.
SERVES 6 PREP 10 MINS
COOK 30 MINS
2 red onions, chopped
1tsp chipolte paste (we used Discovery)
2 garlic cloves, crushed
500g beef mince
1 red pepper, deseeded and chopped
400g can chopped tomatoes
1tbsp balsamic syrup
300ml beef stock
420g can mixed beans, rinsed and drained
6 pitta bread
200g tub guacamole
150ml sour cream
1 Heat the oil in a large pan, fry the onions for a few mins, to soften.
2 Add chipolte paste, garlic and mince and cook for 10 mins to brown thoroughly, stirring as needed.
3 Add the pepper, tomatoes, balsamic syrup and stock. Season and simmer for 15 mins.
4 Toast and split the pitta bread. Spoon in the chilli con carne and dollop on some guacamole and soured cream to serve,
Per serving: 580 cals, 28g fat (10g sat), 54g carbs