16 Ingredients
4 Portions
- 1. 500g Switch Mince Meat
- 2. 1 large white onion, finely chopped
- 3. 4 cloves garlic, finely chopped
- 4. 1 large carrot, finely chopped
- 5. 1 red bell pepper, finely chopped
- 6. 2 jalapeños, deseeded and chopped (medium)
- 7. 1 can red kidney beans, drained
- 8. 500g fresh tomato, cubed
- 9. 100g tomato paste
- 10. 250 ml vegetable stock
- 11. 2 tsp paprika powder
- 12. 2 tsp cumin powder
- 13. 1 tsp cayenne pepper
- 14. 1 Tbsp dry oregano
- 15. 2 Tbsp olive oil
- 16. 500 ml water
6 Steps
-
01/
Heat olive oil in a large casserole over medium-high heat.
-
02/
Add onion and garlic. Fry until browned, then add carrots and sauté briefly.
-
03/
Cut Switch Mince Meat into cubes, add to vegetables, and cook for 6-8 minutes.
-
04/
Add spices, chopped tomatoes, tomato paste, red pepper, jalapeños, vegetable stock, and water. Bring to a boil.
-
05/
Reduce heat to medium-low, add kidney beans, cover, and cook for 30 minutes until sauce thickens.
-
06/
Serve with vegan shredded cheddar cheese, corn, and white rice.
