INGREDIENTS

• 500g (17.5oz) of extra lean beef mince
• 1 onion, finely chopped
• 3 cloves of garlic, crushed
• 1 carrot, finely chopped
• 1 red pepper, finely chopped
• 2 jalapeno’s, deseeded and chopped
• 1 tin (540ml) of kidney beans, drained
• 800ml (3.3 cups) of chopped tomatoes
• 1 can (156ml) of tomato paste
• 3 cups (720ml) of beef stock
• 2 teaspoons of paprika
• 2 teaspoons of cumin
• 1/2 teaspoon of cayenne pepper – optional (omit if you don’t like too spicy)
• 1 tsp of oregano
• 1 tablespoon of balsamic vinegar
• olive oil spray

• INSTRUCTIONS

• Spray a large casserole dish over a medium high heat with some olive oil spray.
• Add the mince, onion and garlic and fry until browned.
• Add the carrots and fry for a further few mins
• Add the spices, chopped tomatoes, tomato paste, red pepper, jalapenos, balsamic vinegar and stock and bring to a boil.
• Reduce heat to a simmer, add in kidney beans, cover and cook for approx 45 mins until sauce has reduced and thickened.
• Serve topped with a little fat free Greek yoghurt, cheddar (as part of your Healthy Extra A and freshly chopped coriander)
• Enjoy!!