WHAT YOU'LL NEED
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 500 g lean beef mince
- ¼ teaspoon chilli powder
- 2 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 x Continental Superb Stock Beef Stock Pot
- 400 g canned diced tomatoes
- ½ cup water
- 400 g canned kidney beans, drained and rinsed
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
384kcal
Energy (kJ)
1605kJ
Protein (g)
32.0g
Carbohydrate incl. fibre (g)
22.9g
Carbohydrate excl. fibre (g)
15.5g
Sugar (g)
5.7g
Fibre (g)
7.5g
Fat (g)
18.5g
Saturated fat (g)
5.8g
Unsaturated fat (g)
10.8g
Monounsaturated fat (g)
6.9g
Polyunsaturated fat (g)
3.8g
Trans fat (g)
0.8g
Cholesterol (mg)
81mg
Sodium (mg)
1103mg
Salt (g)
2.76g
Vitamin A (IU)
747IU
Vitamin C (mg)
12.8mg
Calcium (mg)
101mg
Iron (mg)
5.95mg
Total
1534kcal
6418kJ
127.9g
91.6g
61.8g
22.6g
29.8g
73.8g
23.2g
43.1g
27.5g
15.0g
3.2g
325mg
4413mg
11.04g
2987IU
51.3mg
406mg
23.80mg
Let's Get Cooking
- 1 Heat oil in a large frying pan and sauté onion and garlic until soft. Add mince and cooked until brown.
- 2 Stir through chilli powder, cumin and smoked paprika and continue to cook for 1-2 minutes until fragrant.
- 3 Add Stock Pot, tomatoes and water, bring to the boil, cover and simmer for 25 minutes. Stir through kidney beans and garnish with coriander. Serve with mashed avocado, sour cream and steamed rice.