- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
- Frylight Sunflower Oil
- 1 Large Onion, Finely Chopped
- 2 Garlic Cloves, Finely Chopped
- 2 Fresh Chillies, Deseeded and Chopped
- 2 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Paprika
- 1/2 tsp Cayenne Pepper Powder
- 400g Tin Chopped Tomatoes
- 1 tbsp Tomato Puree
- 300ml Beef Stock
- Salt and Ground Black Pepper
- 500g 5% Beef Mince
- 200g Tin Red Kidney Beans
Spray a large pan with Frylight and fry the mince gently over a medium for around 5 minutes then add in the onions cook until the mince has completely browned and all lumps have been seperated
Next, add in the garlic, chillis, cumin, coriander, paprika and cayenne pepper into the pan and mix thoroughly.
Now, add the tin of tomatoes, tomato purée, beef stock and kidney beans. Give it all a good stir then turn up the heat until boiling. After this reduce the heat and simmer gently for 15 minutes or until the sauce has thickened a little.
Season to taste with a little salt and pepper and allow to cook a little longer
Serve it up nice and hot either on with boiled rice (syn free!) or go speed and have it with your favourite speed vegetables!