Ingredients
- 2 carrots pulsed
- 2 peppers pulsed
- 2 onions peeled and pulsed
- 8 garlic cloves peeled and pulsed
- 1 scotch bonnet pulsed
- 600 g beef mince
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp tomato puree
- 200 g mushrooms chopped
- 1 can cherry tomatoes
- 500 g passata
- 1 chicken stock
- 1 tbsp balsamic vinegar
- 1 tsp basil
- 1 tsp oregano
- 1 tin red kidney beans drained and rinsed
- 1 tin cannelloni beans drained and rinsed
- 200 ml water
- 1 lemon juice only
- 2 tsp honey
Optional garnishing
- Fresh coriander
- Spring onion
- Fresh red chilli
Instructions
- Add the carrots, peppers, onions, garlic and scotch bonnet to a food processed and pulse until fine.
- Add 1 tbsp of oil or fat to a skillet on a medium heat. Pour in the pulsed vegetables and sauté for around 10 minutes stirring occasionally.
- Throw in the beef mince and break it up using a wooden spoon. Cook for around 5 minutes until nicely browned.
- Add 2 tsp smoked paprika, ground coriander, cumin, salt, pepper and tomato puree. Stir well for around 1 minute.
- Bang in the chopped mushrooms, cherry tomatoes, passata, stock, balsamic vinegar, basil, oregano, red kidney beans, cannelloni beans and 200ml of water. Stir really well before bringing to the bubble. Once bubbling, reduce the heat and cook for around 45 minutes or until the sauce has thickened. Make sure to stir occasionally throughout the cooking process.
- 5 minutes before serving, add the juice of a lemon and a drizzle of honey.
- Serve on enjoy. I like to serve mine with rice, crispy potatoes, avocado, yogurt dip and grated cheddar cheese before topping with fresh coriander, spring onion and red chilli.
Notes
Serving suggestions:
- Crispy potatoes, greek yogurt, avocado and cheese
- Jacket sweet potato, broccoli and green beans
- Rice and asparagus
- Pasta and roasted crispy kale
Nutrition
Calories: 242kcal | Carbohydrates: 23g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 515mg | Potassium: 1134mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4360IU | Vitamin C: 59mg | Calcium: 88mg | Iron: 9mg
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