← Nouns Cooking · Plant-Based

Ingredients

• 1 tbsp Olive oil
• 900 g Minced beef
• 1 Onion, diced
• 2 Bell pepper, diced
• 1 Courgette (zucchini), diced
• 150 g Mushrooms, chopped
• 4 cloves Garlic, minced
• 2 tbsp mild chilli powder (ancho if you have it)
• 1 tbsp Cumin
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• ½ tsp Cayenne pepper, or to taste
• 2 tbsp Tomato purée (paste)
• 1 can chopped tomatoes (400 g can)
• 400 ml Beef stock
• 1 Bay leaves
• 1 Lime, juiced
• 1 tsp Salt
• 1 Avocado, diced, to serve
• 1 handful Coriander (cilantro), chopped, to serve
• 1 Jalapeño, sliced, to serve (optional)
• 4 tbsp sour cream, to serve (optional)

Method

1. Heat the oil in a large casserole over high heat. Brown the beef in two batches for 5–6 min each, breaking it up, until deeply browned rather than grey. Scoop out with a slotted spoon.
2. Lower the heat to medium. Add the onion, peppers, courgette and mushrooms to the pan and cook for 8–10 min, until soft and the mushroom liquid has cooked off.
3. Stir in the garlic, chilli powder, cumin, paprika, oregano and cayenne for 1 minute, then the tomato paste for 1 minute more.
4. Return the beef with the tomatoes, stock, bay leaf and salt. Bring to the boil, then cover partly and simmer gently for 1 hour, stirring now and then, until thick and rich.
5. Remove the bay leaf, stir in the lime juice and taste for salt and heat. Serve topped with avocado, coriander, jalapeño and a spoonful of sour cream, if you like.

Tips

• About 30 g protein and roughly 10 g carbs per serving. Leave out the sour cream to keep it dairy-free.
• Freezes well for 3 months; it tastes even better the next day. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Once Upon a Chef