Serves 6
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To serve:

  1. Heat the oil in a large pot over a medium-high heat. Add the mince and onions. Cook for five minutes, breaking up the beef into small pieces with a wooden spoon, until the beef is no longer pink and the onions are soft. Drain off any excess fat from the pot.
  2. Add the red pepper, garlic, chilli powder, paprika and cumin. Stir to combine and cook for another five minutes.
  3. Stir in the tomato purée. Pour in the beef stock and the tin of chopped tomatoes and bring to a boil.
  4. Cover with a lid and reduce the heat to a simmer. Continue simmering for 30 minutes, stirring occasionally, until thick.
  5. Stir in the kidney beans and cook for 10 minutes until warmed through. Season with salt and pepper. Serve hot on a bed of rice.

Nutrition Facts

Per Serving 409kcals, 7.7g fat (2g saturated), 49.6g carbs (5.7g sugars), 36.4g protein, 12.8g fibre, 0.224g sodium

Recipe courtesy of LIDL Ireland

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BeefDinnerFreezer-friendlyDiabetic-friendlyLow-fatOne-potMexicanFamily mealsCuisinesBudget mealsComfort foodMake it Healthy

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