None!

Nutrition	%GDA	Range
Energy Kcal	618
Protein	56.77%
Other Carbohydrate	35.35%
Sugar	10.02%
Fat Saturated	54.26%
Fat Unsaturated	28.35%
Fiber	14.79%
Sodium	78.25%
Salt	81.35%

1. Sweat the chopped onion (or 2 banana shallots) and garlic, chilli (deseeded or keep half with seeds if you like it spicy) and thyme (leaves picked and roughly chopped) in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil. 2. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh roughly chopped tomatoes (or 1 beef tomato) and tinned chopped tomatoes and leave to cook down a little for about 5 minutes. 3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer. 4. Once the sauce is beginning to thicken add the kidney beans (drained and rinsed) and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning. 5. Mix the chopped chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.