A refreshing take on chilli that uses the chard for greens and is served over fresh salad.
Ingredients: 500g beef mince, 400g red kidney beans (rinsed), 2 tomatoes (diced), 1/2 bunch chard (stems removed, leaves shredded), 1/2 salad mix bag.
Method: Brown the mince in a pan with some garlic/onion (pantry). Add diced tomatoes and kidney beans. Simmer for 10 mins. At the very end, stir through the shredded chard until just wilted. Serve in bowls over a bed of fresh salad mix.
