Bean & beef chilli with jalapeño, coriander & pumpkin seed relish | Good Food

4 tbsp olive oil
400g 15% fat beef mince
1 large onion
1 leek
2 celery sticks
2 peppers
(red and yellow)
4 garlic cloves
2 tsp ground coriander
2 tsp ground cumin
1 tbsp smoked paprika
big pinch of chilli flakes
2 tbsp tomato purée
400g can chopped tomatoes
400g can kidney beans
350g basmati rice

For the relish

2 limes
1 garlic clove
6 tbsp olive oil
3-4 pickled jalapeños
30g coriander
20g pumpkin seeds

To serve

sliced avocado
yogurt or soured cream
grated cheddar

Method

step 1
Heat 1 tbsp of the olive oil in a large, deep frying pan over a medium-high heat. Tip in the mince and break it apart using a spatula or wooden spoon and season well. Press into one even layer and leave it undisturbed for 5 mins to brown deeply. Stir and continue to cook for another 5-10 mins until browned all over. Transfer the beef to a bowl and set aside.
step 2
Meanwhile, finely chop the onion, leek, celery and peppers. Transfer to a bowl and set aside. Finely chop the garlic cloves. Pour the remaining olive oil into the pan and add the vegetables. Season well and cook for 15 mins, stirring occasionally until softened. Add the garlic and spices and cook for 2-3 mins until fragrant. Mix in the tomato purée and cook for 3-4 mins until darkened.
step 3
Stir in the chopped tomatoes and the beans, including their liquid (see tip). Simmer for at least 25 mins, or as long as you’ve got, until reduced and thickened. Season to taste.
step 4
Meanwhile, rinse the basmati rice in water a few times, then drain and transfer to a saucepan. Cover with 700ml cold water and a pinch of salt. Bring to a boil, then cover and reduce to the lowest heat. Cook for 12 mins, then leave the lid on and switch off the heat. Leave to stand for 10 mins.
step 5
To make the relish, zest and juice the limes and chop the garlic. Tip into a small blender or mini chopper along with the remaining ingredients and blitz until finely chopped. Season to taste.
step 6
Serve the chilli with the rice and relish alongside the sliced avocado, yogurt and cheddar. Alternatively, if you're following our meal plan, leave half of the chilli and rice to cool, then reserve in the fridge with half of the relish for use later in the week.