top of page

Portion size: 8




  • 1kg lean mince beef

  • 3 medium onions

  • 3 cloves garlic

  • 4 medium carrots

  • 3 sticks celeryy

  • 3 red peppers

  • olive oil

  • 2 tsp chilli powder

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp ground cinnamon

  • 2 tsp smoked paprika

  • 2 tsp dried oregano

  • salt pepper

  • 2 x 400g red kidney beans

  • 3 x 400g chopped tomatoes

  • 3 tbsp tomato puree

  • 3 beef stock cube






1. Heat oil in large pan. Fry finely chopped onions, carrots, celery, and red peppers and cook until softened and lightly coloured.


2. Add chilli powder, cumin, coriander, cinnamon, paprika, oregano, mince and salt and pepper.


3. Cook until mince is coloured.


4. Add tomatoes, tomato puree, stock cubes and kidney beans.


5. Bring to the boil, taste and adjust seasoning, then simmer for about an hour.




Fresh chillies or chilli flakes can be used instead of chilli powder, but make sure the chilli is not too spicy hot.


Recipe updated by Anne Sandford

'We are here to help'

bottom of page