Beef Chilli Hot Pot and Rice - 13 Pro Points per Serving (serves 2)

Prep: 20 mins

Cooking: 1hour 30 mins

Ingredients:

8oz steak diced

1 can 400g tinned tomatoes with herbs

1 red pepper chopped and de-seeded

1/2 chilli chopped and de-seeded (or more if you like it really spicy) alternatively, 1/2 tsp of chilli powder

Salt

Pepper

200ml Beef stock cube

4 sprays low cal sunflower oil / 1 tsp olive oil

120g Rice

Utensils required:

Large non-stick pot

Oven proof Casserole dish with lid

Method:

1. Heat oven to 180 degrees
2. Spray your non-stick pot with oil and begin to brown the meat.
3. Add some salt and pepper to the meat
4. Once browned add the peppers and the chilli (if using fresh chilli) and cook for 2 mins
5. Add the tomatoes (and chilli powder if using instead of fresh) and beef stock
6. Bring to a boil
7. Once boiling transfer to casserole dish and place into the oven for 1 1/2 hours
8. When the Chilli is ready cook rice according to the packet