500g Lean steak mince 1 Large onion 2-3 Garlic cloves Chilli's (to your liking) 8 Mushrooms 1 Green pepper 400g Drained kidney beans 2x 400g Tinned tomatoes 2-3 tbsp Chilli powder 2 tbsp Paprika powder 2 tbsp Cumin powder 1tbsp Marjoram (dried) Fresh coriander Rice (wholemeal or organic)


  1. Cut onions and garlic. Put onions and mushrooms into a pot. Add organic butter and soften for 10minutes on a low gas/heat.
  2. While onions soften, chop peppers, garlic, chilli's, and drain kidney beans.
  3. Once onions and mushrooms softened, remove and put to one side. Turn heat up to medium and brown mince for 3-4 minutes. Then add garlic , chilli's, chilli powder, paprika, cumin, and pepper. Cook for 2minutes
  4. Then add tinned tomatoes, and dried marjoram and kidney bean. Bring to boil, then cook and simmer on a low heat.
  5. Then cook rice, 5 minutes before rice is ready add basil to the chilli and stir in.
  6. Put a large pan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and slice ingredients with the curry powder and mix together with a wooden spoon. Cook for 10 minutes with the lid askew, until the carrots have softened but still holding their shape, and the onion is lightly golden.

Serves 4-8.

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