Ingredients:
- 500g beef mince
- 400g red kidney beans
- 400g chickpeas
- 1 butternut squash
- 1tbsp ground cumin
- 1 tbsp paprika
- 1 heaped tbsp black garlic paste
- 1 large onion, chopped finely
- 1tsp sea salt
- 450g passata
- 1 sachet Bimuno powder
Method:
Preheat oven 170C (fan).
- Chop your butternut squash into small cubes and roast for 50 minutes to an hour.
- Whilst the squash is roasting, brown the mince in a pan with cooking oil at medium high heat. You want to hear a good sizzle. Use a hard wooden spoon to separate the mince and cook evenly and stir frequently.
- In a separate pan (or wait for the mince to cook, remove and use the same pan), add some oil and fry your chopped onions until just golden.
- Add your spices, black garlic and salt and cook through for a few minutes being careful not to burn.
- Add your passata and allow to simmer for 5 minutes.
- Pour in your beans and chickpeas with a little of the can water from each.
- Add your cooked mince and allow to simmer and absorb all the flavours.
- Pour over your Bimuno sachet (it’s taste-free and a soluble powder so you won’t notice it!).
- Leave to simmer until your roast pumpkin/squash is finshed roasting and then add to the chilli.
- Serve and enjoy with sour cream, fresh coriander, wedges of lime and large flat breads or rice as a family style sharer.
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Bimuno Original 3-month supply
RRP:
£59.97
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