Low Fat Chili (Chilli) Con Carne

• 8 ounces extra lean ground beef
• 1 onion, chopped
• 1 garlic clove, crushed
• 6 ounces carrots, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 6 ounces courgettes, diced
• 5 1/2 ounces button mushrooms, quartered
• 1 tablespoon chili powder
• 1 teaspoon ground coriander
• 3 tablespoons tomato puree
• 4 tablespoons red wine
• 1/2 pint beef stock
• 14 ounces canned chopped tomatoes
• 8 ounces canned red kidney beans, drained
• 2 tablespoons chopped fresh parsley
• salt & freshly ground black pepper

1. Brown beef in a large, non-stick pan. Add onions, garlic, carrots, peppers, courgettes, mushrooms, chili powder, and coriander. Stir well.
2. Cook for 5 mins, then add the tomato puree, wine, stock, and chopped tomatoes. Season to taste and bring to a boil.
3. Cover, reduce heat, and simmer for 40 minutes.
4. Remove the lid, stir in kidney beans, and cook uncovered for a further 10 minutes. Serve hot, sprinkled with chopped fresh parsley.

extra lean ground beef, onion, garlic, carrots, red bell pepper, green bell pepper, courgettes, button mushrooms, chili powder, ground coriander, tomato puree, red wine, beef stock, tomatoes, red kidney beans, parsley, salt

Taken from www.food.com/recipe/low-fat-chili-chilli-con-carne-275373 (may not work)