Chilli Beef and Bean Recipe


1 tablespoon vegetable oil
1 brown onion, finely chopped
250g Macro organic beef mince {I used half a 1/2kg pack}
1 large zucchini, coarsely grated
1 carrot, peeled and grated
1 teaspoons Mexican chilli powder
1 x 400g can Macro 4 Bean Mix
400g can Macro chopped tomatoes


1. Pour the oil into a large saucepan over medium heat. Cook the onion, zucchini and carrot, and cook for 5 minutes until softened, stirring regularly. Add in the chilli powder, and cook for 30 seconds. Add in the mince, and cook until browned {around 4 minutes}. Add in the beans and tomato. Simmer for 10 minutes.
2. Once cooked you can mash the beans to break them down using the back of a wooden spoon.

+ This mixture keeps in the fridge for 3 days.

+ This mixture will freeze well, and can be kept for up to 3 months.