Yield: SERVES 6
Prep time: 10 MINUTES
Cook time: 55 MINUTES
Total time: 1 HOUR 5 MINUTES


  • 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

  • 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!!

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