QUINOA & MINCED BEEF CHILLI WITH CUMIN SEEDS

Serves: 4 Preparation time: 10 mins Cooking time: 45-50 mins 1 tbsp olive oil 2 onions, chopped 2 garlic cloves, crushed 1 red chilli, finely chopped 500g (1lb 2oz) minced beef 1 tbsp cumin seeds 1 tsp ground cinnamon 1 tsp chipotle paste or chilli powder 2 x 400g (14oz) cans chopped tomatoes 300ml (½ pt) beef stock 1 x 400g (14oz) can black beans or red kidney beans 175g (6oz) quinoa a handful of coriander 1 ripe avocado, diced grated zest and juice of 1 lime 4 tbsp 0% Greek Yogurt

1. Cook the onions, garlic and chilli in the oil over a low to medium heat for 6-8 mins until softened. Add the beef, cumin seeds, cinnamon and chipotle paste or chilli powder and cook for 5 mins or until the beef is browned. 2. Add the tomatoes and beef stock and simmer gently for 25-30 mins until the sauce reduces and thickens. Stir in the canned beans and warm through. Season to taste. 3. While the chilli is cooking, cook the quinoa according to the instructions on the packet. Serve the chilli on a bed of quinoa and scatter with the chopped coriander and avocado, tossed in the lime juice and zest. Add a spoonful of Greek yogurt to each serving. Per serving: 584 cals 21g fat (5g sat fat) 16g sugar