This money-saving, one-pot classic comes from Nicole Senior and Veronica Cuskelly's Belly Busting for Blokes. It's easy to make, on the table in around 30 minutes and it fills you up. This recipe makes 2 hearty 'bloke' serves or 3 regular serves.

400g (14oz) can kidney beans
1 tbsp oil
1 large red onion, finely chopped
1 large red capsicum (pepper), finely chopped
2 tsp Mexican chilli powder
1 teaspoon sweet paprika
300g (10oz) lean beef mince
400g (14oz) can diced tomatoes
1 cup chopped flat-leaf parsley
wholemeal pita bread or white corn tortillas

Rinse and drain the kidney beans. 

Heat the oil in a non-stick medium-sized saucepan over low-to medium heat. Add onion, capsicum, chilli powder and paprika and cook, stirring, until vegetables are soft. Don't rush it – this may take about 10 minutes and will really develop the flavours.

Add the mince and cook, stirring, for 5 minutes to break up the mince. Add in kidney beans and stir in the tomatoes. When hot reduce the heat to low, cover and cook for 15 minutes. Remove from the heat and mix in the parsley.

Spoon the chilli into warmed bowls (or a large bowl for scooping and sharing) and serve with torn pieces of pita bread or use to fill tortillas.

Belly Busting for Blokes is available from good bookshops and online at www.bellybusting.com.au