Step 1

Heat large saucepan or stockpot pan with oil. Add onions and cook until soft. Add mince and cook, stirring to break up the lumps, until browned. Sprinkle with cumin and paprika and cook for a few minutes, stirring. Add tomato paste, and cook for 2 minutes,stirring.

Step 2

Add all other ingredients apart the stock, kidney beans and water. Cook for 5 minutes stirring occasionally.

Step 3

Add red kidney beans and stock to the mix, and stir. Reduce heat to a simmer and cook for approximately 1hour or until thick, stirring every so often to prevent burning.

Step 4

Once cooked to desired consistency serve with steamed basmati rice and sour cream or as nachos topping.