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Please note this recipe is classified as GREEN.

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  • 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)


  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.

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