This is a great dish to cook ahead and freeze or store in the fridge. It reheats well and goes with almost anything you fancy! And of course it is perfect for the chilly weather (see what I did there?! ;))
I love serving mine with rice and avocado/guacamole, but cheese, natural yogurt, tortilla chips, wraps and potato wedges/chips are all amazing too!
300g mince beef or Quorn mince
1 medium onion, diced
1-2 cloves of garlic, crushed
1 chilli, diced (optional)
1 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
A dash of Worcestershire sauce
300-400ml passata or 1 tin chopped tomatoes
150-200ml beef stock
1-2 bell peppers, diced
1/2 punnet of mushrooms, sliced
1 can kidney beans, drained and washed
Heat a medium saucepan or large frying pan over a medium/high heat without oil.
When the pan is hot, add the meat and fry until browned. *
Add in the onion and fry for a further 5 minutes until softened.
Add in the pepper, chili and garlic for another 3-5 minutes, and then add in the spices.
Mix in well and cook until you can smell the spices.
Pour in the passata, stock and Worcestershire sauce and combine.
Bring it to the boil and reduce the heat to simmer.
Add in the mushrooms and beans, and add salt and pepper to taste.
Leave to simmer for at least 30 minutes, longer if you have time.
Serve with whatever you fancy or chill/freeze for a speedy dinner future you will thank you for!!
* This method of cooking beef mince is called dry frying. Mince generally has a high fat content and so there is not real need to cook it in additional oil. But, if you are using Quorn mince or a low fat mince, I would use a little oil and fry the onion first.
Use whatever veggies you have or fancy! Peppers and mushrooms are my fave, but most will work in this type of recipe. Remember to add them with enough time to cook through.
If you don't have fresh chili try dried chili flakes, more cayenne or chili powder.
If you don't like it spicy, or like it more spicy, adjust the spices or leave out whatever you don't like.
Let me know what you think!
Lots of love,
Little O x