Please note this recipe is classified as GREEN.
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
- 500g lean beef mince
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 1 red capsicum, seeded and diced
- 1 green capsicum, seeded and diced
- 400g red kidney beans, drained and rinsed
- 400g tin chopped tomatoes
- 1 tablespoon tomato paste, salt reduced
- ½ cup water
- ½ bunch fresh coriander, chopped (optional)
Method
- Heat oil in a large pan over a moderate heat.
- Cook onion, garlic and celery until lightly browned.
- Add cumin powder, smoked paprika, chilli powder and lean beef mince.
- Cook for 5-7 minutes or until the mince is brown.
- Add carrot, zucchini capsicum and kidney beans. Cook for a further 5-7 minutes.
- Add tomato paste, chopped tomatoes and water. Bring to the boil.
- Reduce the heat and cook for 20-25 minutes until the mixture thickens.
- Stir through the chopped coriander before serving.
