Bulk out red meat with black beans to keep things a little lighter. This one-pot treat is still packed with plenty of flavour
Prep:20 mins
Serves 6
1 tbsp cumin seed1 tbsp ground coriander2 tbsp hot chilli powder2 tbsp sweet paprika500g pack extra lean steak mince4 garlic cloves, sliced400g can chopped tomato1 reduced-salt beef stock cube2 tbsp tomato puréepack of 3 peppers, deseeded and dicedlarge pack coriander, stalks and leaves chopped and separated2 x 400g cans black beans
STEP 1Tip 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.STEP 2Cover 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.
