Ingredients

• 2 tablespoons olive oil
• 1 brown onion, diced
• 2 cloves garlic, crushed
• 2 celery stalks, finely diced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• ½ teaspoon chilli
• 400g lean beef mince
• 1 medium carrot, grated
• 1 medium zucchini, grated
• 1 red capsicum, seeded and diced
• 1 green capsicum, seeded and diced
• 200g red kidney beans, drained and rinsed, no added salt
• 400g tin chopped tomatoes, salt reduced
• 1 tablespoon tomato paste, salt reduced
• ½ cup water
• ½ bunch fresh coriander, chopped (optional)

Method

1. Heat oil in a large pan over a moderate heat
2. Cook onion, garlic and celery until lightly browned
3. Add cumin powder, smoked paprika, chilli powder and lean beef mince
4. Cook for 5-7 minutes or until the mince is brown
5. Add carrot, zucchini capsicum and kidney beans. Cook for a further 5-7 minutes
6. Add tomato paste, chopped tomatoes and water. Bring to the boil
7. Reduce the heat and cook for 20-25 minutes until the mixture thickens
8. Stir through the chopped coriander before serving.

Nutrition information panel