MEATBALLS WITH CHILLI BLACK BEANS

PREP 20mins COOK 25mins

INGREDIENTS

• 1 red onion, halved and sliced • 2 garlic cloves, sliced • 1 large yellow pepper, diced • 1 tsp ground cumin • 2-3 tsps chipotle chilli paste • 300ml reduced-salt chicken stock • 400g can cherry tomatoes • 400g can black beans or kidney beans, drained • 1 avocado, stoned, peeled and chopped • Juice ½ lime

For the meatballs

• 500g pack turkey breast mince • 50g porridge oats • 2 spring onions, finely chopped • 1 tsp ground cumin • 1 tsp coriander • A small bunch coriander, chopped • 1 tsp rapeseed oil

METHOD

1 Mix the mince, oats, spring onions, spices and the coriander together and then shape into 12 balls. Heat the oil in a non-stick frying pan, cook the meatballs until golden then remove from the pan. 2 Tip the onion, garlic and pepper into the pan and fry until softened. Stir in the cumin and chilli paste, then pour in the stock. Add the meatballs and cook, covered, over a low heat for 10mins. Stir in the tomatoes and beans, and cook, uncovered, for a few mins more. Add the avocado in the lime juice and serve.