This recipe is a great meal for a cold evening. As winter approaches, the nights are getting darker and cooler so soon you are going to want to search for winter-warmers. This is just that! And to top it off, this is also a low-sodium meal as we tried to use salt-free spices and herbs. If you recall our blog post on Hidden Salt, tinned foods can also be high in salt, so we opted for whole peeled / chopped tinned tomatoes (instead of the flavoured kind which contains a lot more salt). If you want to consume even less salt, add a couple of diced, fresh tomatoes instead. We also chose tinned beans, as they are a quick and easy alternative to dried beans (which require overnight soaking). To remove most of the salt, we drained and rinsed them under water.

2 teaspoons of chilli powder
1 teaspoon of ground cumin
1 teaspoon of crushed garlic
1 teaspoon of ground coriander
1 teaspoon of dried mixed herbs
1 t fresh thyme
300g lean beef mince
1 onion, diced
1 chilli, sliced
1 cup water
1 tin whole peeled / chopped tomatoes
15 ml lemon juice
1 teaspoon of sugar
1 tin red kidney beans

In a small bowl mix all the spices together with a few teaspoons of water until a paste is formed. Meanwhile, add the mince to a pan and cook until brown.  Add the onion and chilli. Cook until the onions are soft and transparent. Add the chilli paste and half the water. Simmer for 5 minutes. Add the tin of tomatoes, lemon juice, sugar and the rest of the water. Cook over a medium heat for 10-20 minutes. Drain the tinned kidney beans and rinse thoroughly to remove any excess salt water. Add the beans and simmer until they are warmed through.
Serve with rice.