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

Nutrition: per serving

  • kcal539
  • fat22g
  • saturates6g
  • carbs54g
  • sugars12g
  • fibre12g
  • protein32g
  • salt2g

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.)

Recipe from Good Food magazine, February 2014

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A star rating of 4.3 out of 5.27 ratings
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