Chilli beef with black beans and avocado salad

• cumin seed↗1 tbsp tbsp
• ground coriander↗1 tbsp tbsp
• hot chilli powder↗2 tbsp tbsp
• sweet paprika↗2 tbsp tbsp
• pack extra lean steak mince↗500g g
• garlic cloves↗4

  sliced

• can chopped tomato400g g
• reduced-salt beef stock cube↗1
• tomato purée↗2 tbsp tbsp
• pack of 3 peppers

  deseeded and diced

• large pack coriander

  stalks and leaves chopped and separated

• 2 x 400g cans black beans
• pack wholegrain cooked rice↗250g g
• small avocado↗1

  chopped

• small bag baby leaf salad↗
• small red onion↗1

  halved and thinly sliced

• handful cherry tomatoes↗

  halved

Step-by-step instructions

1. 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. 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.