CHILLI BEEF WITH BLACK BEANS AND AVOCADO SALAD

Chilli beef with black beans and avocado salad image

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

Provided by Sara Buenfeld

Categories Dinner

Time 55m

Number Of Ingredients 17

Previous Next

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 tomato
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

Steps:

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.

Nutrition Facts : Calories 539 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 32 grams protein, Sodium 2 milligram of sodium