try our warm, spicy and delicious mexican dish!
6 People
10 minutes
25 minutes
Equipment
- Sharp knife
- Chopping board
- Large saucepan
- Sieve
- Wooden spoon
- Garlic crusher
- Teaspoon
- Tin opener
- Large frying pan
Ingredients
- 500g minced meat beef or Quorn
- 1 clove garlic, crushed or finely chopped
- 2 onions, peeled and diced
- 2 carrots, chopped
- 2 peppers, deseeded and diced
- 2 sticks of celery, chopped
- 2 x 400 grams cans chopped tomatoes
- 1 can red kidney beans
- 2 tablespoons balsamic vinegar or Worcester sauce
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 vegetable stock cube
- Sprinkle of pepper for seasoning
- 400g basmati rice (to serve)
Simple steps
- Dry fry the minced meat and vegetables on a low heat until the meat is browned and the vegetables are soft – about 10 mins
- Add stock cube and spices. Cook for 2 minutes.
- Add the tinned tomatoes, kidney beans, balsamic vinegar and a can of water. Gently simmer for about 25 minutes. Season with black pepper.
- Serve with basmati rice and a green salad
Allergen information
- Egg
- Celery
- Sulphites
- Fish
- Barley
- Stock cube allergens vary – check label
