Mexican minced beef and bean stew

Ingredients for 4 servings:

• 1 can kidney beans
• 3 onions
• 2 tbsp oil
• 400 g minced meat, mixed
• 300 ml vegetable stock
• 1 can diced tomatoes with juice
• 1 bell pepper(s), red
• 2 garlic cloves
• 1 tsp oregano
• 1 tsp turmeric
• 1 tsp chili powder
• Salt
• e.g. chili pepper(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel, wash, and dice the onions. If desired, add the chili pepper to the vegetable stock. Heat the oil and fry the onions and minced meat together. Add the diced tomatoes and juice to the meat. Wash the bell pepper, remove the seeds, dice, and add. Peel the garlic, finely chop or press it, and add it as well. Now add the spices, herbs, and vegetable stock. Simmer gently uncovered for about 2 hours. Then drain the kidney beans, add them, and continue cooking for about 30 minutes. Serve with pasta.