500g lean minced beef
2 onions, peeled and chopped
1 heaped tablespoon dairy-free margarine
1 red pepper, de-seeded and chopped
1 green pepper, de-seeded and chopped
1 yellow pepper, de-seeded and chopped
100g mushrooms, washed and sliced thickly
1 x 400g tin of tomatoes
2 x 400g tins of red kidney beans, drained and rinsed
3 teaspoons chilli powder
salt and freshly ground black pepper
550ml hot beef stock
In a large, heavy based saucepan, gently fry the chopped onion in melted dairy-free margarine, for about 10 minutes until softened.
Add the minced beef, turn up the heat, and using a wooden spoon to stir, cook until it begins to change colour.
Add the peppers, mushrooms, tomatoes, kidney beans, chilli powder and seasoning to taste.
Now, add the hot beef stock, bring to the boil stirring gently.
Reduce the heat, cover with a heavy well-fitting lid. On a low heat, simmer gently for another hour.
Serve with either boiled rice, crusty gluten-free cobs, garlic bread or salad!