- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 539
- Fat Content: 22g
- Saturated Fat Content: 6g
- Carbohydrate Content: 54g
- Sugar Content: 12g
- Fiber Content: 12g
- Protein Content: 32g
- Sodium Content: 2g
Chilli beef with black beans and avocado salad
Ingredients
- cumin-seed - 1 tbsp cumin seed
- ground-coriander - 1 tbsp ground coriander
- chilli-powder - 2 tbsp hot chilli powder
- paprika - 2 tbsp sweet paprika
- steak-mince - 500g pack extra lean steak mince
- garlic-clove - 4 garlic cloves, sliced
- chopped-tomato - 400g can chopped tomato
- beef-stock-cube - 1 reduced-salt beef stock cube
- tomato-puree - 2 tbsp tomato puree
- pepper - pack of 3 peppers, deseeded and diced
- coriander - large pack coriander, stalks and leaves chopped and separated
- black-bean - 2 x 400g cans black beans
- rice - 250g pack wholegrain cooked rice
- avocado - 1 small avocado, chopped
- salad - small bag baby leaf salad
- red-onion - 1 small red onion, halved and thinly sliced
- cherry-tomato - handful cherry tomatoes, halved
Instructions
- 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 puree, 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.
7-a-day recipe for 6 people, takes only 35 mins; recipe has cumin seed, ground coriander, chilli powder, paprika, steak mince, garlic clove, chopped tomato, beef stock cube, tomato purée, pepper, coriander, black bean, rice, avocado, salad, red onion and cherry tomato.
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