CHILLI BEEF WITH BLACK BEANS & AVOCADO SALAD

PREP TIME: 20 MINS COOK TIME: 35 MINS SERVES 6 (AS A MAIN)

1 Tbsp cumin seeds

1 Tbsp ground coriander

2 tsp (or to taste) ground chillies 2 Tbsp sweet paprika

500g extra lean beef mince 4 cloves garlic, sliced

400g can no-added-salt chopped

tomatoes

1 salt-reduced beef stock cube

or gluten-free stock cube

2 Tbsp tomato puree

3 capsicums, finely chopped 1 bunch coriander, stalks and leaves chopped and separated

2 x 420g cans no-added-salt black

beans, undrained

250g packet brown rice, cooked following packet instructions, to serve

Avocado salad

1 small avocado, chopped 60g mixed salad leaves

1 small red onion, halved, thinly

sliced

250g punnet cherry tomatoes,

halved

1 Put the cumin, coriander, ground chillies and paprika in a large non-stick frying pan. Cook, stirring, over medium heat, until lightly toasted. Add the beef mince and garlic. Cook, stirring, for 2-3 minutes, or until the mince changes colour.

2 Add the chopped tomatoes and a can of water to the pan with the stock cube, tomato puree, capsicum and coriander stalks. Cover the pan and simmer for 15 minutes.

Stir in the black beans and their juice. Cook for a further 10 minutes, or until everything is tender.

3 Meanwhile, toss the salad ingredients together.

4 Stir the coriander leaves into the chilli and serve with the rice and salad. ➤