Preparation time 10 minutes
Cooking time 50 minutes
1 tbsp olive oil
1 onion, chopped
1 red pepper, 1 green pepper, cut into chunks
2 tsp Very Lazy chopped red chillies
2 tsp Very Lazy chopped garlic
500g lean mince beef
Half teaspoon ground cumin
400g tin chopped tomatoes
400g tin kidney beans, drained
3 tbsp coriander leaves (optional)
A selection of nachos, cooked rice, readymade salsa, and avocado to serve, if liked.
1. In a large pan or casserole gently cook the onion and pepper in oil for 5 mins until softened. Add the Very Lazy chopped garlic and Very Lazy chopped red chilies and cook for 1 minute, then add the mince and cook until browned, stirring to break it up.
2. Stir in the cumin and the tomatoes, then half a tin of water and a pinch of salt. Cover and simmer for 30 minutes, giving it a stir every so often.
3. Add the kidney beans, check the seasoning and cook for 15 minutes more uncovered. Stir in the coriander if using, and serve in bowls alongside some nachos, rice, avocado slices and salsa.