Serves 6

1 tbsp oil
1 x 380g pack of Inisvale Organic Irish Beef Steak Mince
1 onion, finely chopped
1 red pepper, deseeded and finely chopped
2 garlic cloves, crushed
1 tbsp chilli powder
1 tsp paprika
1 tsp ground cumin
2 tbsp tomato purée
300ml beef stock
1 x 400g tin of Freshona chopped tomatoes
1 x 400g tin of red kidney beans, drained and rinsed
Salt and black pepper

To serve:
White rice

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.

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