Fry the onion over a medium-high heat in a drizzle of olive oil for 5 mins until softening. Add the steak and brown all over.
Throw in the chopped peppers and the garlic - give everything a good mix.
Stir in the spices & make sure everything is coated. Cook for 1 minute.
Add the beans, passata, tomato purée, stock cube & water and bring to the boil. Once bubbling, reduce the heat, pop a lid on the pan & simmer for 40-50 mins until thickened.
Cook your rice according to packet instructions. Serve the chilli over the rice with the sliced spring onions & fresh chilli, coriander leaves, grated cheese, soured cream, guacamole & squeeze of lime juice.
I like to bake sliced tortilla wraps in the oven for 10 mins at 180°C with a drizzle of olive oil & sea salt for an extra side dish to mop up the sauce!