• 2 tablespoon olive oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 250 g (8 oz) lean minced beef
  • ½ teaspoon ground cumin
  • 1 small red pepper, deseeded and diced
  • 400 g (13 oz) can chopped tomatoes
  • 1 tablespoon tomato purée
  • 2 teaspoons mild chilli powder
  • 200 ml (7 fl oz) beef stock
  • 400 g (13 oz) can red kidney beans, rinsed and drained
  • salt and pepper

Heat the oil in a saucepan. Add the onion and garlic and cook for 5 minutes or until beginning to soften. Add the mince and cumin and cook for a further 5–6 minutes or until browned all over.

Stir in the red pepper, tomatoes, tomato purée, chilli powder and stock and bring to the boil. Reduce the heat and simmer gently for 30 minutes.

Add the beans and cook for a further 5 minutes. Season to taste and serve with brown rice, cooked according to the packet instructions.

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