Chilli beef with black beans and avocado salad

Chilli beef with black beans and avocado salad

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
539
protein
32g
carbs
54g
fat
22g
saturates
6g
fibre
12g
sugar
12g
salt
2g

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 tomatoes
  • 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

For the salad and rice (to serve 2, easily doubled)

  • 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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, February 2014

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Comments

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llighton's picture
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Two tablespoons makes a very hot chilli, too spicy for some. I made a batch and froze in single portions - sauce definitely better for keeping and reheating. To take the edge off some of the heat I served it with a teaspoon of half fat creme fraiche.

Katherine@Cheaperseeker's picture

These were amazing - a great success

Katherine@Cheaperseeker's picture

Really enjoyed this meal. One of my fave recipes.

Frantic Flapjack's picture
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This was very colourful and easy to make but I felt the sauce lacked depth. I would have liked it to have been richer.

donnalovescheese's picture

Really easy and really tasty. I used smoked paprika rather than sweet but that was the only change I made.

badzilla's picture
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I was making this for myself and didn't want to be eating it up all week so elected to half most of the ingredients, giving potentially three servings. I did however retain a full beef stock cube and used an entire can of tomatoes and a can of water. Rather unsurprisingly this meant the dish was a little too liquid after the 15 minutes covered cooking. So for the final ten minutes with the lid off I boiled it furiously to reduce the sauce. For my full recipe review and blog with photo, go to http://www.badzilla.co.uk/Good-Food--Chilli-Beef-with-Black-Beans-and-Av...

gilliebeans's picture

Loved this recipe. I didn't have any black beans so used a small tin of kidney beans which meant it really only did for 4 people which was o.k. as there were only two of us and I ate the rest cold for lunch for the next 2 days. I thought 2 tablespoons of chilli was quite a lot so only used one and it was quite spicy but will use more next time as we like it hot.

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