Superfoods Spicy Chilli

• 1 teaspoon olive oil
• 1 onion, roughly chopped
• 2 garlic cloves, minced
• 1 red chili, finely diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 red capsicum, diced
• 1 carrot, diced
• 1 zucchini, diced
• 1 small eggplants or 300 g mixed mushrooms, chopped
• 2 (400 g) cans chopped tomatoes
• 2 tablespoons tomato paste
• 1 kg kangraroo mincemeat
• 1 (400 g) can soybeans

1. Saute onion, garlic, chilli and spices in the oil for a few minutes.
2. Add the mince and cook, stirring, until well broken up and browned.
3. Pour in the tinned tomatoes, tomato paste, 1/2 cup of water, all the vegetables and the drained soybeans.
4. Bring the the boil, lower to a simmer, cover and cook gently for 30 minutes.
5. Remove lid and continue to simmer for 15 minutes or until sauce is nicely thickened.
6. Serve in bowls with fat-free yoghurt, sour cream, low fat cheese or as a tortilla filling.

olive oil, onion, garlic, red chili, cumin, paprika, red, carrot, zucchini, eggplants, tomatoes, tomato paste, kangraroo mincemeat, soybeans

Taken from www.food.com/recipe/superfoods-spicy-chilli-421921 (may not work)