Ingredients

• 500g Certified Irish Angus Beef Mince
• 2x onions
• 2x cloves garlic
• 1x sticks celery
• 2x carrots
• 2x red peppers
• Olive oil
• 1 heaped tsp. chilli powder
• 1 heaped tsp. ground cumin
• 1 heaped tsp. paprika
• 1x 400g tin chickpeas, drained
• 1x 400g tin red kidney beans, drained
• 2x 400g tin of chopped tomatoes
• 1x tsp tomato puree.
• Pinch sugar
• ½ bunch coriander, chopped

Method

Peel and chop finely the onions, garlic and carrots. Roughly chop the peppers, removing the stalks and seeds.

Put 2 tbsp olive oil in a casserole pan on a medium-high heat, and add the chopped veg (except the peppers) along with the spices, salt and pepper and sauté for 5-7 minutes until slightly softened.

Add in the minced beef and using a wooden spoon, break up the mince until it is evenly crumbled with no large chunks. Brown the meat for approximately 5-7 minutes.

Add in the beans, chickpeas, tomatoes and tomato puree and stir well to combine. Add a pinch of sugar and salt & pepper to taste. Bring to the boil then reduce to a low simmer for 1 hour. Half-cover the pot with a lid and stir occasionally, until the mixture is thickened and slightly reduced in volume. Add the peppers 10 minutes before serving.

Serving Suggestion:

A perfect hearty meal that can be enjoyed with rice, cous-cous, or baked potatoes. Top with some yoghurt, guacamole, fresh coriander or chilli for extra flavour.