Chilli beef with black beans and avocado salad

Chilli beef with black beans and avocado salad

  • Rating: 4 out of 5.24 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal539
fat22g
saturates6g
carbs54g
sugars12g
fibre12g
protein32g
salt2g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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 TIPS
MAKE YOUR CHILLI BEEF VEGETARIAN

Make the recipe but leave out the beef, and replace the beef stock with a veggie stock. (Nutrition information: 473kcal, 20g protein, 62g carbs, 18g fat, 5g sat fat, 15g fibre, 14g sugar, 3g salt.)

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    Overall rating

    Rating: 4 out of 5.24 ratings
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