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Chilli beef with black beans and avocado salad

Ingredients

  1. Step 1 1 tbsp cumin seed
  2. Step 2 1 tbsp ground coriander
  3. Step 3 2 tbsp hot chilli powder
  4. Step 4 2 tbsp sweet paprika
  5. Step 5 500g pack extra lean steak mince
  6. Step 6 4 garlic cloves , sliced
  7. Step 7 400g can chopped tomato
  8. Step 8 1 reduced-salt beef stock cube
  9. Step 9 2 tbsp tomato purée
  10. Step 10 pack of 3 peppers , deseeded and diced
  11. Step 11 large pack coriander , stalks and leaves chopped and separated
  12. Step 12 2 x 400g cans black beans
  13. Step 13 250g pack wholegrain cooked rice
  14. Step 14 1 small avocado , chopped
  15. Step 15 small bag baby leaf salad
  16. Step 16 1 small red onion , halved and thinly sliced
  17. Step 17 handful cherry tomatoes , halved
Chilli beef with black beans and avocado salad
Calories: 539 Carbohydrate: 54 g Protein: 32 g Fat: 22 g
Cook time: 55 minutes Prep time: 20 minutes Total time: 75 minutes Servings: 6

TAGS

Dinner Mexican 4 of 5-a-day Chilli con carne Fibre healthy eating plan Iron Sara Buenfeld Vitamin c

Directions

  1. 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.
  2. 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.