A Summer Chilli!

This is a lighter version of a winter chilli using pork instead of beef and green beans in place of red kidney beans.
This recipe serves two people, it'll take about 35 minutes to make and will cost about £2.00 each.

Ingredients

1tbsp oil
Small onion
1 garlic glove - crushed
250g minced pork
1tsp chilli powder
200g chopped tomatoes - tinned or fresh
1 tbsp tomato puree
300ml chicken stock
1 small red pepper - seeded and cut into chunks
200g new potatoes cut into chunks
150g green beans - trimmed
Crusty bread, to serve

How to make

Heat the oil in a frying pan and fry the onion and the pork for 3-4 minutes, stirring every now and again.

Add the garlic, chilli powder, tomatoes, tomato puree, chicken stock, red pepper and new potatoes.

Bring to the boil, cover and simmer over a low heat for 15 minutes until the potatoes are just tender.

Stir in the green beans, re-cover the pan and cook for another 5 minutes until the beans are tender but crisp.

Serve with warm crusty bread.