September 2, 2016
Another one of my Chefs creations to come out of the kitchen! Super easy, can make in bulk and portion out and freeze for later.
8 serves total:
2 Tbsp Olive or Coconut Oil
1 Medium Red Onions Diced
100g red capsicum
80g sweet red pepper
500g x2 lean beef mince
400g whole peeled tin tomatoes
40g tomato paste
200g Passata sauce
1 cup Real Vegetable Stock- liquid
480g red kidney beans
20g minced garlic
1 tsp cayenne pepper
2 tsp cumin
2 tsp Mexican chilli powder
2 tsp tumeric
2 tsp sweet paprika
1 tsp nutmeg
Saute the onions, sweet red chilli pepper and garlic.
Add mince and brown.
Add capsicum, tomatos, tomato paste and Passata and spices. Add stock and stir.
Simmer for minimum 1 hour.
Drain and rinse kidney beans and add to mince.
Simmer for a further 15 mins.
**You can either increase or decrease the serve size depending on your macros. Just weight the total mixture and divide by how many serves your looking for.
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