Serves 4-6 (Estimated) Rating 5/5
Prep Time 10 Minutes Cooking Time 30 Minutes
Ingredients |
2 tbsp Vegetable Oil |
2 Onions, finely chopped |
2 Garlic Cloves, finely chopped |
500 g Plant-based Mince |
2 tsp Chilli Powder |
4 tsp Cumin |
65 g Tomato Purée |
800 g Red Kidney Beans, drained |
300 ml Vegetable Stock |
Salt |
Parsley |
Method |
Heat the oil in a pan. |
Add the onions and garlic and fry gently for 5 minutes until golden. |
Stir in the mince and cook stirring for 10 minutes. |
Mix together the chilli powder, cumin and tomato purée and stir into the beef. |
Add the kidney beans, stock and salt and pepper to taste. |
Cover and allow it to simmer for 15 minutes. |
Sprinkle with chopped parsley and serve hot with plain boiled rice and/or crusty French bread. |