Ingredients

1 tablespoon olive oil
1 onion diced
1 red pepper diced
1 carrot grated
500 g beef mince
2 cloves garlic grated or crushed
1 teaspoon chilli flakes (more if you like things HOT!)
1 teaspoon cumin
3 teaspoons smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
400 g tin chopped tomatoes
1 cup stock
400 g tin kidney beans, drained

Instructions

Place the olive oil, diced onion, pepper and carrot in a wide, deep pan and fry on a gentle heat with the lid on for 3-5 minutes, or until softened but not brown. Stir occasionally.

Turn the heat up and add the beef mince. Fry for 3-5 minutes until the mince is nicely browned. Use a wooden spoon to break up the mince and stir frequently.

Turn the heat down low and add the garlic, chilli flakes, cumin, smoked paprika and oregano. Fry for a further 2 minutes, stirring frequently.

Add the tinned tomatoes, stock and the kidney beans. Turn the heat up to bring to the boil, then turn down low and simmer for 15 minutes.

Serve with rice and enjoy!