Meatball black bean chilli

• olive oil↗2 tbsp tbsp
• beef meatballs12
• onion↗1

  finely sliced

• mixed peppers↗2

  sliced

• coriander½ large bunch

  leaves and stalks chopped

• large garlic cloves↗2

  crushed

• hot smoked paprika↗1 tsp tsp
• ground cumin↗2 tsp tsp
• light brown soft sugar↗1 heaped tbsp tbsp
• chopped tomatoes2 x 400g cans
• black beans↗2 x 400g cans

  drained and rinsed

• cooked rice↗

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.

2. 2

   Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

3. 3

   Serve the chilli with the rice and the coriander leaves scattered over.