• 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


Step 1

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

Step 2

Next, add in the garlic, chillis, cumin, coriander, paprika and cayenne pepper into the pan and mix thoroughly.

Step 3

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.

Step 4

Season to taste with a little salt and pepper and allow to cook a little longer

Step 5

Serve it up nice and hot either on with boiled rice (syn free!) or go speed and have it with your favourite speed vegetables!

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