Kidney beans, tomatoes, red peppers, and beef cooked slowly in olive oil, chili powder, and some spices for taste, and some very easy cooking steps is what this recipe gives you to make a very adorable plate to serve.
- 2 tablespoons of olive oil
- 2 onions 3 garlic cloves
- 2 tablespoons of chili powder
- 2 teaspoon of cumin
- 2 teaspoon of oregano
- 1kg lean minced beef
- 2 beef stock cubes
- 2 large red peppers
- 10 sundried tomatoes
- 1200 g kidney beans
Peel and dice the onions and chop the garlic in fine pieces. In a large frying pan heat a tablespoon of the olive oil and fry the onions for 5 minutes or until soft and golden. Add the garlic, oregano, cumin and chili powder and fry for an additional 2 minutes.
Next, add the mince to the frying pan, frying for 15 minutes or until the mince is browned all over. Add the chopped tomatoes, as well as the stock cubes and ½ a cup of water. Stir thoroughly and leave to simmer for 5 minutes.
Turn your slow cooker on to a low setting and transfer your frying pan mixture to your slow cooker. Cover and leave to cook for 30 minutes.
Dice and de-seed the peppers. Add the peppers and sun dried tomatoes to the slow cooker and cook for an additional 30 minutes.
Finally, add the kidney beans to the slow cooker and cook for an additional 20 minutes. Separate into four portions and serve with a side of your choice.
Nutritional Information: 820 calories, 75g protein, 59 carbohydrates, 35g fat, 12g saturates, 16g fiber, 21g sugar, 5g salt.