Chilli beef with black beans and avocado salad

Bulk out red meat with black beans to keep things a little lighter. This one-pot treat is still packed with plenty of flavour

Prep:20 mins
Cook:35 mins

Serves 6
Easy

Nutrition per serving

kcal 539
fat 22g
saturates 6g
carbs 54g
sugars 12g
fibre 12g
protein 32g
salt 2g

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 cloves, sliced
400g can chopped tomatoes
1 reduced-salt beef stock cube
2 tbsp tomato purée
pack of 3 peppers, deseeded and diced
large pack coriander, stalks and leaves chopped and separated
2 x 400g cans black beans
250g pack wholegrain cooked rice
1 small avocado, chopped
small bag baby leaf salad
1 small red onion, halved and thinly sliced
handful cherry tomatoes, halved

Tip

Make your chilli beef vegetarian

Make the recipe but leave out the beef, and replace the beef stock with a veggie stock. (Nutrition information: 473kcal, 20g protein, 62g carbs, 18g fat, 5g sat fat, 15g fibre, 14g sugar, 3g salt.)

Method

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.
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.