1 T olive oil
1 onion, finely chopped
500g premium beef mince (or turkey), Tempeh or lentils for vegetarian option
400gram salt reduced diced canned tomatoes
1/2 C water
1 T salt reduced tomato paste
1 T cacao powder
1 tsp chilli powder
1 tsp dried oregano
1 can of kidney beans, drained and rinsed
1 avocado, sliced
brown rice/quinoa, coriander and red onion slices to serve
Heat oil in a pan at medium-high, add the onions and cook for 3 minutes until soft.
Add the beef and cook stirring for 4-5 minutes until browned.
Reduce the heat to medium and add the tomatoes, water, paste, cacao, chilli powder, oregano and simmer for 15 minutes, add the beans and heat through – around 5 minutes.
Add a serving of brown rice to the bowls, top with beef mixture, slices of avocado and garnish with coriander and red onion.