Serves 4 | Prep time: 15-30 mins | Cook time: 30- 50 mins
Ingredients
1 jar of Truly Simple Sun-dried Tomato & Sweet Chilli Sauce
1 teaspoon Truly Simple Garlic Purée
1 drop–1 tsp of Truly Simple Red Chilli Pepper Purée (add according to taste)
2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
400g minced beef
1 tsp paprika
1 heaped tbsp sun-dried tomato purée
1 x 400g can kidney beans, drained
½ bunch fresh coriander, roughly chopped
Steamed basmati rice, to serve
Cooking Instructions
Heat the olive oil in a large, deep frying pan over a medium to high heat. Add the onions, garlic purée, carrot and celery. Fry until the vegetables are softened, but not browned. Increase the heat and add the minced beef and red chilli pepper purée, turn regularly to brown the meat on all sides. Add the paprika and tomato purée. Cook for three minutes, stirring continuously.
Add the jar of sun-dried tomato & sweet chilli cooking sauce and simmer for 35 minutes, adding water if the mixture begins to dry out.
Stir in the kidney beans and the coriander and cook for a further five minutes.
Serve generous portions of chilli with steamed basmati rice.
Courtesy of BBC Food | Adapted for Truly Simple Foods
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