- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Ingredients
- 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
Method
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!
