2 x 400 gram tins cooked red kidney beans
1 x 400 gram tin crushed Italian tomatoes
2 tablespoons olive oil
1 large onion, finely chopped
1 carrot, peeled and grated
2 cloves garlic, crushed
1⁄2-1 teaspoon chilli powder
2 teaspoons ground cumin
2 teaspoons dried oregano
500 grams lamb or beef mince
2 tablespoons tomato paste
2 tablespoons soy sauce
1 cup beef stock
sea salt and freshly ground pepper
2 spring onions, finely sliced
nacho chips or warm soft flour tortillas
Drain and rinse the tins of red kidney beans. Place one tin of beans in a food processor with the tomatoes and blend until smooth. Set aside. Reserve the remaining whole beans.
Heat the olive oil in a large saucepan and add the onion, carrot, garlic, chilli powder, cumin and oregano with a good pinch of salt. Cover and cook until the onion is tender, stirring occasionally. Add a splash of water if the pan is too dry. Increase the heat and stir in the mince and tomato paste. Cook for 5 minutes, breaking up any large pieces of mince with the back of a spoon. Add the soy sauce, stock, remaining kidney beans and the tomato/bean mixture. Season and simmer for 30 minutes, until thick and reduced. Stir frequently towards the end of cooking to prevent it catching on the base of the pan.
To serve: Spoon the chilli into serving bowls and top with sour cream, spring onions and coriander. Serve with avocado and taco chips.