Chilli with Black Beans A healthy, hearty recipe Ingredients


For the Chilli: 2 tsp cumin powder 2 tsp ground coriander 1-2 tsp hot chilli powder 2 tsp sweet paprika 1lb 2 oz / 500g pack extra lean steak mince 1 tbsp fl our 4 garlic cloves, chopped 400g can chopped tomatoes 1 beef stock cube 2 tbsp tomato purée 2 onions, fi nely chopped 3 red peppers, deseeded and diced large pack coriander (stalks for the chilli, leaves for the salsa) 2 x 400g cans black beans Salt and pepper to taste


Lime and plain yoghurt to serve


For the Salsa: Three large ripe tomatoes Small red onion Avocado Handful of coriander leaves (reserved from the bunch)


Method


• •


• Strip the coriander of its leaves and reserve in a bowl. Finely chop the coriander stalks.


Heat the oil in a large pan and fry the onion, coriander stalks and garlic together. Remove from the pan and set aside.


Dry fry the mince in batches until browned. Add the spices and cook for a further minute. Return the onions and coriander stalks to the pan, stir to mix. Add the fl our and cook for another minute.


• Add the tomatoes and a can of water, crumble in the stock cube, then stir in the tomato purée and chopped peppers.


• Cover the pan and cook for 15 mins. Stir in the drained black beans. Cook for a further 20 mins more until everything is reduced and tender.


• 72


Serve with rice, lime wedges and yoghurt, and a fresh salsa of chopped tomatoes, avocados, red onion and coriander leaves.


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Preparation time 20 mins


Cooking time: 30-40 mins Serves 6


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