Send in by Rika Theron

40 ml vegetable oil,
2 medium onions, chopped,
500 g lean beef mince,
30 ml tomato paste,
375 ml water,
1 packet Chilli Beef and Vegetable soup,
125 ml fresh coriander (chopped),
2 x 400 g tins red kidney beans (drained),
salt to taste.

Heat oil in pan, add onions. Saute until soft. Remove onion mix from pan. Add mince meat and tomato paste. Stir over high heat until browned. Add onion mixture. Add soup powder mixed with the water. Pour in kidney beans. Season and simmer for 20 minutes. Add coriander just before serving.

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