Prep Time: 15 minutes                     Cook time: 45 minutes                 Serving size: 4

Ingredients

• 1 onion, finely diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 large grated carrot
• 2 sticks sliced celery
• 250 g lean mince (beef, chicken, game meat are all great) See notes for vego version
• 1 red capsicum, chopped
• 2 tablespoons tomato paste
• 400 g tomato puree
• 400 g cooked red kidney or adzuki beans, drained
• 125 g cherry tomato, halved
• 100 g baby spinach leaves
• 1 avocado, chopped
• 1 bunch coriander, chopped
• 1 lime
• Chopped red chili to taste or a little of my XO Chilli sauce which is amazing in this recipe.

Directions

1. Sauté the mirepoix (fine dice) of onion carrot and celery for 3 minutes until softened.

2. Add the spices and mince and cook through for 5 minutes until the mince is browned. 

3. Add the capsicum, tomato paste, tomato puree, and beans.

4. Pour over 2 cups of water.

5. Simmer over low - medium heat for 30 minutes until thick.

6. Season with ground pepper and a little salt add cherry tomato. 

7. Fold in spinach and coriander just before serving.

8. Spoon into bowls,  top with chili to taste, avocado, and a squeeze of lime. 

9. Enjoy by itself or with a side of steamed green vegetables, brown rice, or quinoa.

Thanks to the healthy chef for the recipe.