Ingredients (serves 4)

• 1 large onion, diced
• 1 red pepper, chopped
• 2 garlic gloves, chopped
• 1 tbsp oil 
• 1 tbsp medium/hot chilli powder
• 1 tbsp of paprika
• 1 tbsp of cumin 
• 500g minced beef
• 1 beef stock cube 
• 2 tbsp tomato purée
• 410g can red kidney beans
• Rice or pasta to serve

Method

1. Add the onions to a hot pan with oil and stir until soft or slightly brown.

2. To the pan, add the garlic, red pepper, chilli powder, paprika and cumin - stir and leave to cook for 5 mins.

3. Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula.

4. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.

5. Add a 400g can of chopped tomatoes. Squirt in about 2 tbsp tomato purée and stir the sauce well - leave to cook for 20 mins.

6. Drain your can of red kidney beans and add to the mixture - cook for a further 15 mins, making sure it doesn't dry out and stick to the pan (if it does, just add a couple of spoonfuls of water)

7. Serve with rice or pasta - enjoy! 

REMEMBER! ALWAYS LET AN ADULT HELP YOU WITH THE OVEN AND BOILING WATER, AND DON'T FORGET TO TURN THE OVEN OFF WHEN YOU'VE FINISHED!