Fry the onion and red
pepper in olive oil over a medium
heat for 10-15 mins or until softened.
Increase the heat, add the chilli
powder and cook for a few minutes before
adding the mince. Cook until
browned and all the liquid has evaporated.
Tip in the baked beans, beef stock and chipotle paste.
Simmer over a low heat for 15-20 mins.
Season, scatter with coriander leaves
and serve with rice and yogurt.