Ingredients
Method
- Mix the spice mix ingredients together in a mug until you have a thick paste.
- Dice the onion into small pieces and sauté over a low heat using the olive oil in a pan that's large enough to accommodate all of the ingredients later.
- Once the onion is soft, add the spice mix and sauté for just a minute. If it begins to stick to the pan, add a little water to stop the sticking.
- Add the minced beef and mix well, constantly turning it on a medium heat until all of the meat has turned brown. Make sure it doesn't stick to the bottom of the pan, and add a little water if necessary.
- Add the stock cubes and stir well.
- Chop the red bell pepper and add to the pan.
- Add the chopped tomatoes to the pan.
- Drain the kidney beans, give them a rinse and then add them to the pan, stirring well.
- Leave to simmer on a low heat for thirty minutes, making sure you stir it occasionally. Do this without a lid so the sauce evaporates a little.
- In the meantime, rinse your rice and then add it to a separate pan and bring to the boil. Cook for the recommended time for your rice (often 10 minutes for Basmati rice). Then drain and rinse.
- Serve the chilli and rice together.
Notes
For my beef stock/broth cubes, I like to use a whole food, organic option such as Borough Broth or Kallo (in the UK). If you’re outside the UK, you should be able to find a local whole food, organic stock option by searching Google, or make your own.
For some extra nutrition, add some steamed broccoli to the edge of your plate. Or some like to add nachos or tortilla chips (not so healthy but a tasty option for some).