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Chilli beef with black beans and avocado salad
Serves 6
Easy
Prep:
Cook:
Bulk out red meat with black beans to keep things a little lighter. This one-pot treat is still packed with plenty of flavour
Skip to ingredients
- 1 tbsp cumin seed
- 1 tbsp ground coriander
- 2 tbsp hot chilli powder
- 2 tbsp sweet paprika
- 500g pack extra lean steak mince
- 4 garlic clovessliced
- 400g can chopped tomato
- 1 reduced-salt beef stock cube
- 2 tbsp tomato purée
- pack of 3 peppersdeseeded and diced
- large pack corianderstalks and leaves chopped and separated
- 2 x 400g cans black beans
For the salad and rice (to serve 2, easily doubled)
- 250g pack wholegrain cooked rice
- 1 small avocadochopped
- small bag baby leaf salad
- 1 small red onionhalved and thinly sliced
- handful cherry tomatoeshalved
Nutrition: per serving
- kcal539
- fat22g
- saturates6g
- carbs54g
- sugars12g
- fibre12g
- protein32g
- salt2g
Method
step 1
Tip the spices into a large pan and warm for a few seconds to toast them. Add the mince and garlic, and stir, breaking down the beef as it browns. Pour in the tomatoes and a can of water, crumble in the stock cube, then stir in the tomato purée, peppers and coriander stalks.
step 2
Cover the pan and cook for 15 mins. Stir in the black beans and their juice, and cook for 10 mins more until everything is tender. Meanwhile, heat the rice following pack instructions and toss the salad ingredients together. Stir the coriander leaves into the chilli and serve.
